YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken with Root Vegetables
Delight in a perfectly roasted chicken breast, spiced with fresh herbs and paired with tender, caramelized carrots and parsnips. This dish combines savory, crispy chicken with sweet, earthy root vegetables, delivering a satisfying balance of flavors and textures.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 medium Parsnip
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken breast dry, then season both sides with salt, pepper, and a sprinkle of mixed fresh herbs.
Peel and cut the carrot and parsnip into evenly sized sticks or rounds.
In a bowl, toss the root vegetables with olive oil, remaining herbs, salt, and pepper until well coated.
Place the seasoned chicken breast in the center of a baking sheet and arrange the vegetables around it in a single layer.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin.
Remove from the oven, let it rest for a few minutes, then serve warm.