Herb-Roasted Chicken Breast with Roasted Root Vegetables and Sautéed Winter Greens
Succulent herb-roasted chicken breast paired with tender roasted root vegetables and vibrant sautéed winter greens, offering a balanced and comforting winter meal.
Ingredients
- Chicken Breast240 g
- Carrot50 g
- Spinach75 g
- Garlic5 g
- Olive Oil1.4 tbsp
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Potato75 g
- Parsnip50 g
- Fresh Rosemary0.5 tsp
- Fresh Thyme0.5 tsp
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Dice potatoes, carrots, and parsnips into 1/2-inch pieces. Mince garlic.
- 2Step 2
In a bowl, toss the diced root vegetables with 1.5 tablespoons of olive oil, half of the minced garlic, rosemary, thyme, a pinch of salt, and pepper. Spread them on a baking sheet.
- 3Step 3
Pat chicken breasts dry. Rub with remaining 1.2 tablespoons of olive oil, remaining garlic, salt, and pepper. Place chicken on the same baking sheet with the vegetables.
- 4Step 4
Roast for 15-18 minutes, or until chicken is cooked through (internal temperature 74°C/165°F) and vegetables are tender. If vegetables need more time, remove chicken and continue roasting vegetables.
- 5Step 5
While chicken and vegetables roast, heat a small amount of oil in a separate pan over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt.
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