Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.75 cup carrots; 0.75 cup parsnips; 0.5 cup red onion; 0.75 tbsp extra virgin olive oil; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel the carrots and parsnips, then chop them into 1-inch chunks; peel the red onion and cut into thick wedges.
Mince the garlic clove and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.
In a large mixing bowl, toss the chopped carrots, parsnips, and onions with 0.5 tablespoon of olive oil, half of the minced garlic, half of the herbs, and a pinch of salt and pepper.
Pat the chicken breast dry with a paper towel, then rub it with the remaining 0.25 tablespoon of olive oil, garlic, herbs, salt, and pepper.
Arrange the chicken breast in the center of the baking sheet and surround it with the vegetable mixture in a single, even layer.
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat moist and flavorful.

Nutrition

Ingredients

Instructions

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