Roasted Chicken Breast and Root Vegetables
A simple and delicious roasted chicken breast paired with a medley of tender root vegetables, seasoned with herbs and garlic for a comforting and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion.
Add 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and the minced garlic to the vegetables. Toss well to coat evenly.
Spread the vegetables in a single layer on a large rimmed baking sheet.
In the same bowl, rub the chicken breasts with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and garlic powder.
Place the chicken breasts on top of the vegetables on the baking sheet.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.