Slow-Baked Herb Chicken with Root Veggies
Slow-Baked Herb Chicken with Root Veggies is the ultimate comfort food, perfect for chilly evenings. This dish features succulent chicken breasts roasted alongside vibrant root vegetables, all infused with aromatic herbs and spices. With its rich flavors and inviting aroma, this hearty meal brings family and friends together for a delightful dining experience that feels like a warm hug in every bite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking dish large enough to hold the chicken and veggies.
- Rinse and pat dry the chicken breasts. Chop carrots and potatoes into even pieces.
- In a large bowl, combine chicken, root vegetables, olive oil, garlic, herbs, salt, pepper, and paprika. Toss until well-coated.
- Squeeze lemon juice over the mixture and pour enough chicken broth into the baking dish to cover the bottom.
- Bake for 45-50 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Allow the dish to rest for about 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg
Keywords: Feel free to substitute root vegetables with seasonal favorites like sweet potatoes or butternut squash. Experiment with different herbs or marinades for added flavor variations.