Roasted Chicken Breast with Canadian Roast Vegetables
A simple and flavorful dish that pairs roasted chicken with roasted vegetables.
Ingredients
- ●1.5-2 lbs 4 boneless, skinless chicken breasts
- ●1.5-2 lbs 2 Canadian roast potatoespeeled and cubed
- ●4-6 2 quietly roasted carrotspeeled and sliced
- ●2-3 1 quietly roasted parsnippeeled and sliced
- ● 2 tbsp olive oil
- ● 1 tsp dried thyme
- ● 1 tsp salt
- ● 1 tsp black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Season the chicken breasts with thyme, salt, and pepper.
- 3
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts until browned on both sides, about 2-3 minutes per side.
- 4
Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes, or until cooked through.
- 5
Toss the potatoes, carrots, and parsnip with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast in the oven for 20-25 minutes, or until tender and lightly browned.
- 6
Remove the chicken and vegetables from the oven and let rest for 5 minutes.
- 7
Serve the roasted chicken with the roasted vegetables.