Description
A simple and flavorful roasted chicken breast served with a medley of tender root vegetables, perfect for a wholesome and comforting meal.
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 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 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, red onion, and minced garlic.
Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then toss 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 kosher salt, 1/4 teaspoon black pepper, dried thyme, and dried rosemary until evenly coated.
Place the seasoned 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 around the edges.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Transfer the chicken and roasted vegetables to serving plates.
Garnish with chopped fresh parsley and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes