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Roasted Chicken with Autumn Root Vegetables and Herb Sauce
Roasted Chicken with Autumn Root Vegetables and Herb Sauce

Roasted Chicken with Autumn Root Vegetables and Herb Sauce
A hearty and balanced dinner featuring roasted chicken and seasonal root vegetables, complemented by a fresh herb sauce.
Roasted Chicken with Autumn Root Vegetables and Herb Sauce
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Chicken with Autumn Root Vegetables and Herb Sauce
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces.
  3. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Roast the vegetables in the oven for 25-30 minutes until tender.
  5. Season the chicken breasts with salt, pepper, thyme, and rosemary.
  6. Heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until golden brown.
  7. Transfer the chicken to the oven and roast for an additional 10-12 minutes until cooked through.
  8. In a small bowl, mix lemon juice with minced garlic to create a simple herb sauce.
  9. Serve the roasted chicken with the root vegetables and drizzle with the herb sauce.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 60 g 7.5 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 80 g 10.0 g
Fat 30 g 3.8 g
  • 2
    item
     chicken breast
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender.

Season the chicken breasts with salt, pepper, thyme, and rosemary.

Heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the chicken to the oven and roast for an additional 10-12 minutes until cooked through.

In a small bowl, mix lemon juice with minced garlic to create a simple herb sauce.

Serve the roasted chicken with the root vegetables and drizzle with the herb sauce.

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