Name: Herb-Roasted Rotisserie Chicken with Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz rotisserie chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

471 calories

Protein: 46g; 38% of calories
Carbs: 27g; 23% of calories
Fat: 21g; 39% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and slice the carrots and parsnips into 1/2-inch thick rounds.
In a medium bowl, whisk together the olive oil, dried rosemary, garlic powder, sea salt, and black pepper.
Add the sliced carrots and parsnips to the bowl and toss until every piece is evenly coated with the herb oil.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables roast, remove the skin from the rotisserie chicken breast and slice or shred the meat into bite-sized pieces.
During the last 5 minutes of roasting, place the chicken on the baking sheet with the vegetables to warm through.
Serve the herb-roasted vegetables alongside the warm chicken for a clean and satisfying meal.

Nutrition

Ingredients

Instructions

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