Roasted Herb Chicken and Root Vegetables

Quick Summary

This sheet-pan meal features tender chicken breast seasoned with fresh herbs and roasted alongside vibrant carrots, parsnips, and potatoes. It is a high-protein, balanced dinner perfect for busy weeknights.

The Ingredients

Preparation Method

1. 1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet.
2. 2. Toss the carrots, parsnips, and potatoes with 2 tablespoons of oil, rosemary, and half the salt. Spread evenly on the tray.
3. 3. Roast the vegetables for 20 minutes until they start to soften.
4. 4. Rub the chicken with the remaining oil, garlic, and seasoning. Nestle the chicken into the tray between the vegetables.
5. 5. Bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F. Rest for 5 minutes before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I use sweet potatoes instead?

Yes, sweet potatoes work beautifully and add a lovely natural sweetness.

How do I ensure the chicken stays juicy?

Avoid overcooking. Use a meat thermometer to pull the chicken exactly at 165°F and let it rest.

Is this meal gluten-free?

Naturally, yes. All ingredients listed are whole foods.