Herb-Baked Chicken With Root Vegetables Recipe

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

  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • - Schwartz Oregano
  • - Chicken Breast Fillets
  • 1 Kg Harry & Percy British Salad Potatoes
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 50G Pepper Black Ground BWFO
  • 200G All Things Butter Unsalted Butter
  • - Tata Salt

Instructions

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