Total Time: 40 minutes, Serves: 4
Recipe adapted from: Mess in the Kitchen
Ingredients:
2 lbs chicken breasts skinless and boneless
4 large carrots
3 parsnips
1 lb red potatoes
1 sweet potato
4 tbsp olive oil
1/2 cup fresh herbs I used thyme, parsley, basil, and oregano
3 cloves garlic minced
2 tbsp smoked paprika
1/8 tsp nutmeg
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
Directions:
- Preheat your oven to 400F.
- Mix the oil, herbs, paprika, nutmeg, salt & pepper in a bowl. Pour half of the mixture into your vegetables, and the other half over the chicken. Toss everything to combine.
- Place the chicken breasts on the pan, then arrange the vegetables evenly around the breasts, using a large 13″x18″ pan to fit everything.
- Roast for 25-30 minutes, until the chicken is cooked through, tossing the vegetables after 15 minutes.
Notes:
If you use dried herbs, cut the amount in half to 1/4 cup.
This recipe used parsley, basil, thyme, and oregano. Any mix of fresh or dried herbs that you like can be used for this recipe.