Baked Chicken with Roasted Root Vegetables

A hearty and wholesome meal featuring tender baked chicken paired with a medley of caramelized roasted root vegetables. Perfectly seasoned and oven-roasted to bring out natural sweetness and savory flavors.

Steps

1. Preheat the oven to 200°C (400°F). 2. In a bowl, toss the carrot, parsnip, beetroot, and potato with half the olive oil, salt, pepper, and half the thyme and rosemary. 3. Place the vegetables on a baking tray in a single layer. 4. Rub the chicken breast with the remaining olive oil, garlic, thyme, rosemary, salt, and pepper. 5. Place the chicken on the baking tray alongside the vegetables. 6. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender and caramelized. 7. Let the chicken rest for 5 minutes before serving with the roasted vegetables.

1 chicken breast (about 150g) 1 small carrot, peeled and sliced 1 small parsnip, peeled and sliced 1 small beetroot, peeled and cubed 1 small potato, cubed 1 tablespoon olive oil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 garlic clove, minced Salt and black pepper to taste