Oven-Roasted Chicken with Herbs and Root Vegetables

Name: Oven-Roasted Chicken with Herbs and Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1.5 pound yellow potatoes (peeled, cut into 1-inch pieces); 1 pound carrots (peeled, sliced into 1/2-inch thick rounds); 2 tablespoon olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup chicken broth

Tender chicken breasts roasted alongside soft potatoes and carrots, gently seasoned with fragrant herbs. This dish is designed to be mild and easy on the digestive system, ideal for a Chron's-friendly diet.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.49/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
Paleo
Low-Sugar
High-Protein
Whole30

Ingredients

1.5 pound chicken breast (boneless, skinless)
1.5 pound yellow potatoes (peeled, cut into 1-inch pieces)
1 pound carrots (peeled, sliced into 1/2-inch thick rounds)
2 tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.75 teaspoon salt
0.25 teaspoon black pepper
0.5 cup chicken broth

Instructions

Preheat your oven to 400°F. In a large bowl, toss the 1 1/2 pounds of yellow potatoes and 1 pound of carrots with 1 tablespoon of olive oil, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread the vegetables in a single layer on a large baking sheet.
In the same bowl, toss the 1 1/2 pounds of chicken breast with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Arrange the chicken breast on the baking sheet alongside the vegetables, ensuring everything is in a single layer. Pour the 1/2 cup of chicken broth onto the baking sheet.
Roast for 25-35 minutes, or until the chicken breast is cooked through (internal temperature of 165°F) and the vegetables are tender.
Carefully stir the vegetables and chicken halfway through cooking for even browning.
Serve immediately, ensuring the chicken and vegetables are well-cooked for easier digestion.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

Calories: 420
Protein: 45.3 g
Carbohydrates: 29.5 g
Fat: 13 g
Fiber: 4.1 g
Sodium: 550 mg
Saturated Fat: 2.2 g
Sugar: 3.8 g
Cholesterol: 115 mg