Name: Rotisserie Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Rotisserie chicken breast; 0.75 cup Carrots; 0.75 cup Parsnips; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Nutrition

Per serving

466 calories

Protein: 45g; 38% of calories
Carbs: 27g; 22% of calories
Fat: 21g; 40% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.
Place the sliced vegetables on the baking sheet and toss with olive oil, dried thyme, sea salt, and black pepper until evenly coated.
Spread the vegetables in a single layer and roast for 22-25 minutes, tossing halfway through, until tender and caramelized.
While the vegetables roast, remove the skin from the rotisserie chicken and slice the breast meat into thick strips.
Plate the warm chicken alongside the roasted root vegetables and garnish with finely chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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