Herb-Crusted Chicken With Roasted Vegetables Recipe

About this recipe

Succulent herb-seasoned chicken paired with a medley of roasted vegetables, offering a delightful balance of flavor and nutrition.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 1 L Olive Oil – Organic
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• - Ducros Dried Thyme
• 1 Kg Carrots - 1kg
• 1 piece Yellow Bell Pepper
• - Biona Organic Whole Cherry Tomatoes
• 950G Shazans Chicken Breast
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder
• - Filippo Berio Balsamic Vinegar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and lightly grease a baking sheet with olive oil.
2. 2. Mix rosemary, thyme, garlic powder, paprika, salt, and pepper in a small bowl to create the herb blend.
3. 3. Rub the herb mixture evenly onto the chicken breasts, ensuring they are fully coated.
4. 4. Chop carrots, zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces.
5. 5. Toss the vegetables with olive oil and balsamic vinegar, then spread them on the baking sheet.
6. 6. Place the seasoned chicken breasts on the same baking sheet among the vegetables.
7. 7. Roast everything in the preheated oven for about 25 minutes, flipping the chicken halfway through.
8. 8. Check the chicken's internal temperature to ensure it reaches 75°C for safety.
9. 9. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
10. 10. Arrange the chicken and roasted vegetables on plates, garnished with a sprig of fresh thyme if desired.