YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables
Savor a perfectly roasted chicken breast seasoned with a blend of fresh herbs, paired with a medley of tender roasted carrots and parsnips. This dish offers a satisfying crunch on the outside and a moist, flavorful interior, complemented by the natural sweetness of the root vegetables and a delicate drizzle of olive oil.
INGREDIENTS
6 ounces Chicken Breast
100 grams Carrot
100 grams Parsnip
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken breast dry, then drizzle with olive oil and season with salt, black pepper, and chopped fresh herbs.
Cut the carrots and parsnips into uniform pieces to ensure even roasting. Toss them with a small drizzle of olive oil, salt, pepper, and a sprinkle of herbs.
Arrange the chicken breast and the seasoned root vegetables on a baking sheet lined with parchment paper.
Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Allow the chicken to rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.