Name: Savory Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup sweet potato; 0.5 cup carrots; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Savory Herb-Roasted Chicken with Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Chicken with Root Vegetables

Oven-roasted chicken breast seasoned with fragrant herbs and served alongside a medley of tender, caramelized root vegetables.

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NUTRITION

Protein

51.2g

Fat

20.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1-inch pieces and slice the carrots into half-moons.
3
In a mixing bowl, toss the sweet potatoes and carrots with half of the olive oil and a pinch of salt and pepper.
4
In a small bowl, combine the dried rosemary, thyme, garlic powder, salt, and pepper to create an herb rub.
5
Pat the chicken breast dry with a paper towel, then coat it with the remaining olive oil and the herb rub on both sides.
6
Arrange the chicken and the vegetable medley on the prepared baking sheet in a single layer.
7
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
9
Plate the sliced chicken alongside the roasted root vegetables and serve immediately.