Description
A delicious and easy recipe for One Pan Herb Roasted Vegetables & Chicken. This dish is flavorful, healthy, and perfect for a simple weeknight dinner.
Ingredients
Units
Scale
For the Vegetables:
- 4 large carrots
- 3 parsnips
- 1 lb red potatoes
- 1 sweet potato
- 4 tbsp olive oil
- 1/2 cup fresh herbs (such as thyme, parsley, basil, and oregano)
- 3 cloves garlic, minced
- 1/8 tsp nutmeg
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
For the Chicken:
- 2 lbs chicken breasts, skinless and boneless
Instructions
- Preheat Oven: Preheat the oven to 400F.
- Mix Herb Oil: In a bowl, mix olive oil, fresh herbs, smoked paprika, nutmeg, salt, and pepper. Toss half of the mixture with the vegetables and the other half with the chicken.
- Arrange: Place the chicken breasts on a large pan and surround them with the coated vegetables.
- Roast: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through, until the chicken is cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 8g
- Sodium: 572mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 54g
- Cholesterol: 145mg
