Cozy Herb Roasted Chicken and Root Vegetables

Hearty boneless, skinless chicken breast and tender root vegetables like potatoes, carrots, and parsnips roasted with aromatic herbs and garlic, creating a simple yet satisfying meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Gluten-Free
• High-Protein
• High-Fiber
• Halal

Tags

• one-pot
• sheet pan
• roast
• healthy
• comfort food
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch chunks)
• 1.5 pound potatoes (peeled and cut into 1-inch cubes)
• 1 pound carrots (peeled and cut into 1-inch chunks)
• 0.5 pound parsnips (peeled and cut into 1-inch chunks)
• 2 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup vegetable broth

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the chicken and vegetables: In a large bowl, combine the chicken breast chunks, potatoes, carrots, and parsnips. Add the olive oil, minced garlic, dried oregano, dried basil, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
3. Roast: Spread the chicken and vegetables in a single layer on a large baking sheet. Pour the vegetable broth over the mixture. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly browned, flipping halfway through.
4. Serve: Remove from the oven and serve hot.

Notes

This meal is excellent for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or oven.

Nutrition (per serving)

• Calories: 610
• Protein: 46.5 g
• Carbohydrates: 75.8 g
• Fat: 16.7 g
• Fiber: 10.5 g
• Sodium: 700 mg
• Saturated Fat: 2.5 g
• Sugar: 12.3 g
• Cholesterol: 100 mg