Herbed Chicken And Root Vegetable Bake Recipe

About this recipe

A wholesome and diabetic-friendly dinner featuring tender chicken breasts baked with a medley of carrots, parsnips, and onions, seasoned with herbs for a comforting and nutritious meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Organic Dried Rosemary Hatton Hill Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place 4 chicken breasts in a shallow glass baking dish and season them with salt, pepper, and 1 teaspoon of dried rosemary.
3. 3. Peel and chop 4 carrots and 1 onion into bite-sized pieces. Arrange the vegetables around the chicken in the baking dish.
4. 4. Drizzle 2 tablespoons of olive oil over the chicken and vegetables, then sprinkle 1/4 cup of vegetable broth evenly over the dish.
5. 5. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 to 65 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. 6. Remove the foil and bake for an additional 5 minutes to lightly brown the top. Serve hot and enjoy!