29 Dec Roasted Root Veggies and Chicken
Posted at 01:31h
Roasted Root Veggies and Chicken
40 - 50 minutes
Preheat the oven to 350°F.
Peel the turnip and carrots. Cut the turnip into ½ inch cubes. Cut the carrots into ¼ inch thick rounds.
Place the vegetables into a glass 9x13 baking dish, and toss with the oil to coat the vegetables. Spread them out evenly in the baking dish.
Bake the vegetables for 10 minutes.
Meanwhile, in a small bowl, mix together the thyme, salt, black pepper, and nutmeg. Stir until the spices are evenly mixed. Set aside.
Cut each chicken breast into 6 pieces.
After the vegetables have baked for 10 minutes, add the chicken pieces on top. Evenly sprinkle the spice mix over the vegetables and chicken.
Bake for an additional 30 – 40 minutes or until chicken is tender and white all of the way through.
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