Stripling House Roasted Chicken & Root Vegetables

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Peel and cut the carrots and parsnips into 2 cm chunks. Peel and cut the red onion into wedges.

3. 3

   Place the carrots, parsnips, and red onion in a large roasting pan. Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of dried thyme,

4. 4

   5 teaspoon of salt, and

5. 5

   25 teaspoon of black pepper. Toss to coat evenly.

6. 6

   Arrange the chicken breasts on top of the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the chicken. Sprinkle with the remaining 1 teaspoon of dried thyme,

7. 7

   5 teaspoon of salt, and

8. 8

   25 teaspoon of black pepper.

9. 9

   Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 75°C/165°F) and the vegetables are tender and golden.

10. 10

    Remove from the oven and let rest for 5 minutes. Slice the chicken and serve with the roasted root vegetables.