Creado con IA
Stripling House Roasted Chicken & Root Vegetables
60 min 398 kcal por ración Media
Ingredientes
4 Raciones
- skinless chicken breast600 g
- carrots300 g
- parsnips300 g
- red onion200 g
- olive oil2 tbsp
- dried thyme2 tsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Preheat your oven to 200°C (400°F).
- 2
Peel and cut the carrots and parsnips into 2 cm chunks. Peel and cut the red onion into wedges.
- 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
5 teaspoon of salt, and
- 5
25 teaspoon of black pepper. Toss to coat evenly.
- 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
5 teaspoon of salt, and
- 8
25 teaspoon of black pepper.
- 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.
