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One Pan Herb Roasted Chicken and Vegetables

Easy One Pan Herb Roasted Chicken and Vegetables

Discover this one pan herb roasted chicken and vegetables recipe, a delightful meal that is easy to prepare and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 531
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 large carrots
  • 3 parsnips
  • 1 lb red potatoes
  • 1 sweet potato
Seasoning & Oil
  • 4 tbsp olive oil
  • 1/2 cup fresh herbs
  • 3 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp pepper
Protein
  • 2 lbs chicken breasts, skinless and boneless

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400F.
  2. Mix the olive oil, fresh herbs, smoked paprika, nutmeg, salt, and pepper in a bowl. Pour half of the mixture over your vegetables and the other half over the chicken. Toss everything to combine.
  3. Place the chicken breasts on the baking sheet, then arrange the vegetables evenly around the chicken.
  4. Roast for 25-30 minutes, until the chicken is cooked through, tossing the vegetables after 15 minutes.

Nutrition

Serving: 1plateCalories: 531kcalCarbohydrates: 50.2gProtein: 41.5gFat: 19.4gSodium: 448mgFiber: 11.5gSugar: 10.4g

Notes

Be sure to check the chicken with a meat thermometer for perfect doneness. Let everything rest for a few minutes to develop flavors before serving.

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