One-pan chicken dinner (Print Version)
# Ingredients:
→ Vegetables
01 -
4 large carrots, peeled and chopped
02 -
3 parsnips, peeled and chopped
03 -
1 lb red potatoes, cut into chunks
04 -
1 sweet potato, peeled and chopped
→ Seasonings & Aromatics
05 -
4 tablespoons olive oil
06 -
1/2 cup mixed fresh herbs (thyme, parsley, basil, and oregano), chopped
07 -
3 cloves garlic, minced
08 -
2 tablespoons smoked paprika
09 -
1/8 teaspoon nutmeg
10 -
1/2 teaspoon salt, or to taste
11 -
1/4 teaspoon black pepper, or to taste
→ Protein
12 -
2 lbs boneless, skinless chicken breasts
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting.
02 -
In a medium bowl, combine the olive oil, chopped fresh herbs, minced garlic, smoked paprika, nutmeg, salt, and pepper. Mix well until everything is thoroughly blended.
03 -
Divide the herb mixture in half. Toss the vegetables with one half of the mixture until they're well coated. Use the remaining half to coat the chicken breasts thoroughly.
04 -
Place the chicken breasts in the center of a large 13"x18" baking sheet. Arrange the seasoned vegetables evenly around the chicken, making sure not to overcrowd the pan.
05 -
Roast in the preheated oven for 25-30 minutes. After 15 minutes, give the vegetables a good toss to ensure even cooking. Continue roasting until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with golden edges.
# Notes:
01 -
If using dried herbs instead of fresh, reduce the amount to 1/4 cup total.
02 -
Feel free to use any combination of fresh herbs you enjoy or have on hand.
03 -
Nutritional information is an estimate and may vary based on exact ingredients used.