Herb-Infused Oven Roasted Chicken Breasts with Root Vegetables
This delicious Herb-Infused Oven Roasted Chicken Breasts recipe brings together tender, juicy chicken and sweet, caramelized root vegetables for a complete meal that is both satisfying and easy to prepare. The chicken is seasoned with fragrant herbs and baked to perfection, while the carrots and onions absorb all the flavors, creating a harmonious dish that will impress family and friends alike. Serve this dish with saffron rice for an even more delightful experience!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Split Chicken Breasts
4 (De-boned and cleaned)
Carrots
5 large (Peeled, quartered, and halved)
Onion
1 large (Quartered)
Margarine or Butter
1/4 cup (Melted)
Minced Garlic
2 tablespoons (Freshly minced)
Dried Thyme
1 teaspoon (Dried)
Rosemary
1 teaspoon (Chopped fine)
Paprika
1 teaspoon (Ground)
Salt
to taste (Seasoning)
Pepper
to taste (Freshly cracked)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the chicken breasts by cleaning them thoroughly and removing any excess skin or fat. Season them generously with salt and pepper.
3
Wash, peel, and cut the carrots into quarters, then halve the quarters for more bite-sized pieces. Quarter the onion.
4
Line a roasting pan with aluminum foil for easy cleanup. Place the carrots in the bottom of the pan, followed by the chicken breasts on top.
5
Add the quartered onion around the chicken in the pan.
6
In a small saucepan, melt the margarine or butter over low heat.
7
Once melted, stir in the minced garlic, thyme, rosemary, paprika, and a little salt and pepper to create a flavorful herb-infused mixture.
8
Drizzle the mixture evenly over the chicken breasts and vegetables for maximum flavor.
9
Place the roasting pan in the preheated oven and bake for 35-40 minutes, or until the chicken skin is golden brown and the internal temperature reaches 165°F (75°C).
10
Once cooked, remove from the oven and let it rest for a few minutes before serving.
11
Pair with saffron rice for a complete meal. Enjoy your delicious Herb-Infused Oven Roasted Chicken Breasts!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Herb-Infused Oven Roasted Chicken Breasts with Root Vegetables, featuring tender chicken and caramelized carrots and onions.
At what temperature should the oven be preheated?
The oven should be preheated to 400°F (200°C).
How many chicken breasts are required for this recipe?
The recipe calls for 4 split chicken breasts that are de-boned and cleaned.
What root vegetables are used in this dish?
This recipe uses 5 large carrots and 1 large onion as the primary root vegetables.
How should the carrots be prepared?
The carrots should be washed, peeled, quartered, and then halved into bite-sized pieces.
How should the onion be cut?
The large onion should be quartered before being added to the roasting pan.
What is the recommended internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C) to be safely cooked.
How long does the chicken need to bake?
The chicken and vegetables should bake for 35 to 40 minutes.
Can I use butter instead of margarine?
Yes, you can use either 1/4 cup of margarine or 1/4 cup of butter for the herb mixture.
How much garlic is included in the herb-infused mixture?
The recipe requires 2 tablespoons of freshly minced garlic.
What herbs are used for the seasoning?
The chicken is seasoned with 1 teaspoon of dried thyme and 1 teaspoon of finely chopped rosemary.
What spice is used to give the chicken its color and flavor?
One teaspoon of ground paprika is used in the herb-infused mixture.
Should I line the roasting pan?
Yes, lining the pan with aluminum foil is recommended for easier cleanup.
How do I arrange the ingredients in the pan?
Place the carrots at the bottom of the pan, followed by the chicken breasts on top, and then place the quartered onions around the chicken.
How do I make the herb-infused mixture?
Melt the margarine or butter over low heat, then stir in the minced garlic, thyme, rosemary, paprika, salt, and pepper.
When should the herb mixture be applied?
Drizzle the mixture evenly over the chicken breasts and vegetables before placing the pan in the oven.
Should the chicken rest after baking?
Yes, it is recommended to let the chicken rest for a few minutes before serving.
What is a recommended side dish for this recipe?
Saffron rice is suggested as a perfect pairing for a complete meal.
Is this recipe considered a one-dish meal?
Yes, because the chicken and vegetables are roasted together in a single pan, it is classified as a one-dish meal.
Does this recipe use fresh or dried rosemary?
The recipe calls for 1 teaspoon of finely chopped rosemary, which can be fresh.
How much dried thyme is needed?
The recipe requires 1 teaspoon of dried thyme.
Is the chicken skinless or skin-on?
While the recipe mentions cleaning the chicken and removing excess skin, it notes that the skin should be baked until golden brown.
Is this recipe suitable for a healthy dinner?
Yes, it is tagged as a healthy dinner option featuring protein and root vegetables.
How do I know the chicken is done if I don't have a thermometer?
The chicken skin should be golden brown, and the juices should run clear, typically after 35-40 minutes of baking.
What are the total number of ingredients used?
There are 10 total ingredients used in this recipe.
Can I use ground rosemary instead of chopped?
The recipe specifies finely chopped rosemary, but ground rosemary can be used in the same quantity if preferred.
What type of chicken breasts should I buy?
The recipe specifically calls for split chicken breasts.
Does this dish include sugar?
No, the recipe ingredients do not list any added sugar.
How much salt and pepper should be used?
Salt and pepper should be added to taste, both as a direct seasoning for the chicken and within the herb mixture.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy recipe with simple instructions suitable for any skill level.