Name: Savory Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 cup Carrots; 0.5 cup Parsnips; 1 tbsp Olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 10 min · Cook 25 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 slice the carrots into half-inch rounds and cube the parsnips into half-inch pieces to ensure even cooking.
Place the chicken breast, sliced carrots, and cubed parsnips into a large mixing bowl.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with the dried rosemary, dried thyme, garlic powder, onion powder, sea salt, and black pepper.
Toss the ingredients thoroughly with your hands or tongs until every piece is evenly coated in the oil and herb mixture.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure the vegetables are spread out and not covering the chicken.
Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist and savory result.

Nutrition

Ingredients

Instructions

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