Speedy Chicken & Root Vegetable Roast
Tender chicken breast roasted alongside autumnal root vegetables like potatoes and carrots, seasoned with aromatic herbs. A simple yet flavorful one-pan meal perfect for a quick weekday lunch.
Ingredients
- Chicken Breast150 g
- Carrots80 g
- Onion50 g
- Garlic5 g
- Olive Oil10 ml
- Salt2 g
- Black Pepper1 g
- Potatoes120 g
- Paprika2 g
- Dried Thyme1 g
Instructions
- 1Step 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. (2 minutes)
- 2Step 2
Wash and dice the potatoes into 2 cm cubes. Peel and slice the carrots into thick rounds. Peel and thinly slice the onion. Mince the garlic. (6 minutes)
- 3Step 3
In a large bowl, combine the diced potatoes, sliced carrots, and sliced onion. Drizzle with olive oil, add minced garlic, paprika, dried thyme, salt, and black pepper. Toss well to coat evenly. (2 minutes)
- 4Step 4
Place the chicken breasts on one side of the prepared baking sheet. Arrange the seasoned vegetables on the other side in a single layer. (1 minute)
- 5Step 5
Roast for 15 minutes, flipping the vegetables halfway through, until the chicken is cooked through (internal temperature 74°C/165°F) and the vegetables are tender and slightly caramelized. (15 minutes)
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