Roasted Chicken and Root Vegetables

Roasted Chicken and Root Vegetables

A sheet pan dinner that’s both elegant and easy. Everything roasts together on one tray, making cleanup a breeze. Root vegetables become naturally sweet when roasted, pairing beautifully with herb-crusted chicken.

Ingredients

• 6 oz chicken breast
• 2 carrots, cut into 2-inch sticks
• 1 cup Brussels sprouts, halved
• 2 parsnips, cut into sticks
• 1½ tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).

2. Cut vegetables into similar sizes for even cooking.

3. Mix olive oil, thyme, rosemary, salt, and pepper in a small bowl.

4. Toss vegetables in the oil mixture and arrange on a baking sheet.

5. Season chicken breast with remaining oil and herbs.

6. Place chicken on the baking sheet with vegetables.

7. Roast for 25 minutes, flipping the vegetables halfway through, until chicken reaches 165°F (74°C).

8. Let rest for 5 minutes before serving.

Nutrition Facts

Nutrient	Per Serving
Calories	380 kcal
Protein	36g
Carbs	20g
Fat	16g
Fiber	8g

Tips

• Add sweet potato chunks for more color and calories.
• This doubles beautifully for meal prep.
• Serve with brown rice for a complete meal.