NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with unbleached parchment paper.

• 2

  Peel the carrots and parsnips, then slice them into half-inch thick rounds; peel the red onion and cut it into small wedges.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper until well combined.

• 4

  Place the chicken breast and all the chopped root vegetables onto the baking sheet, ensuring they are spread out for even roasting.

• 5

  Drizzle the herb oil over the chicken and vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

• 6

  Arrange the chicken in the center of the pan and surround it with the vegetables in a single layer to ensure they caramelize rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.