Herb-Baked Chicken With Root Vegetables Recipe

Name: Herb-Baked Chicken with Root Vegetables
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 90 min
Cuisine: American
Ingredients: 300 g Nutrich Chicken Breast Boneless; 500 g X 2 Organically Grown Potato Combo; 500 g Carrot; 100 g Sambar Onion Peeled; 16 g Orika Oregano; 500 g Dairy Craft Unsalted White Butter; 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

American cuisine · 660 calories

Herb-Baked Chicken with Root Vegetables recipe

About this recipe

A hearty and high-protein dinner featuring tender baked chicken paired with a medley of seasoned root vegetables. Perfect for a satisfying and nutritious evening meal.

Ingredients

300 g Nutrich Chicken Breast Boneless
500 g X 2 Organically Grown Potato Combo
500 g Carrot
100 g Sambar Onion Peeled
16 g Orika Oregano
500 g Dairy Craft Unsalted White Butter
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. On a large square of foil, place 1 chicken breast, rib side up.
3. Arrange 4 peeled and quartered potatoes, 2 sliced carrots, and 1 sliced onion around the chicken.
4. Sprinkle the chicken and vegetables with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano for added flavor.
5. Place 1 tbsp butter on top of the chicken and vegetables.
6. Wrap the foil tightly around the chicken and vegetables to seal in the moisture.
7. Place the foil packet on a baking sheet and bake in the preheated oven for 1 hour and 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
8. Carefully open the foil packet to release steam, then serve the chicken and vegetables warm.