Description
A delicious and easy one-pan meal featuring herb-roasted vegetables and chicken. Perfect for a quick and healthy dinner option.
Ingredients
Units
Scale
For the Vegetables:
- 4 large carrots, sliced
- 3 parsnips, sliced
- 1 lb red potatoes, cubed
- 1 sweet potato, cubed
- 4 tbsp olive oil
- 1/2 cup fresh herbs (thyme, parsley, basil, oregano)
- 3 cloves garlic, minced
- 2 tbsp smoked paprika
- 1/8 tsp nutmeg
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
For the Chicken:
- 2 lbs chicken breasts, skinless and boneless
Instructions
- Preheat the oven: Preheat your oven to 400°F.
- Mix the herb mixture: In a bowl, combine olive oil, fresh herbs, garlic, smoked paprika, nutmeg, salt, and pepper. Divide the mixture in half and coat the vegetables with one half and the chicken with the other half.
- Arrange the ingredients: Place the chicken breasts on a baking sheet and surround them with the seasoned vegetables.
- Roast: Roast in the oven for 25-30 minutes, or until the chicken is cooked through, tossing the vegetables halfway through cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 10g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 52g
- Cholesterol: 145mg
