Roasted Chicken Breast with Slovenian Root Vegetables
A comforting and protein-packed dinner featuring perfectly roasted chicken breast alongside a medley of seasonal Slovenian root vegetables like potatoes, carrots, parsnips, and celery root, seasoned with aromatic herbs.
Ingredients
- Chicken Breast250 g
- Carrot50 g
- Garlic Powder0.5 tsp
- Olive Oil10 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Potatoes150 g
- Parsnip50 g
- Celery Root50 g
- Rosemary0.5 tsp
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Wash and peel all root vegetables. Cut potatoes, carrots, parsnips, and celery root into 1-inch chunks.
- 2Step 2
Step 2: In a large bowl, toss the chopped vegetables with 10ml of olive oil, garlic powder, rosemary, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3Step 3
Step 3: Pat chicken breasts dry. Rub them with the remaining 10ml of olive oil, salt, and pepper. Place chicken breasts on the same baking sheet with the vegetables.
- 4Step 4
Step 4: Roast for 20-25 minutes, or until chicken is cooked through (internal temperature 74°C / 165°F) and vegetables are tender and slightly caramelized. Flip vegetables halfway through cooking for even browning.
- 5Step 5
Step 5: Remove from oven and let chicken rest for a few minutes before slicing. Serve chicken with the roasted root vegetables.
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