Roast Chicken and Root Vegetable Traybake
A simple and hearty traybake featuring roast chicken and seasonal root vegetables, seasoned with herbs. Perfect for a comforting and easy lunch.
Ingredients
- 8 pieces Chicken pieces (thighs and drumsticks)
- 2 large Carrots
- 4 medium Potatoes
- 2 medium Parsnips
- 3 tablespoons Olive Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C (about 205°C).
- 2Chop carrots, potatoes, and parsnips into bite-sized pieces.
- 3In a large bowl, toss the vegetables with olive oil, thyme, rosemary, minced garlic, salt, and pepper.
- 4Arrange the vegetables in a single layer on a baking tray.
- 5Place the chicken pieces on top of the vegetables.
- 6Roast in the preheated oven for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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