BiteSaavy
BiteSaavy recipe

Herb-Marinated Chicken with Roasted Root Vegetables

Tender chicken marinated with fresh herbs, served alongside a medley of low FODMAP roasted root vegetables.

Low Fodmap 15 min prep 40 min cook Serves 4 Low Fodmap
Herb-Marinated Chicken with Roasted Root Vegetables

Ingredients

  • chicken breasts
    600 g 1.3 lbs boneless, skinless
  • carrots
    300 g 10.6 oz peeled and cut into chunks
  • parsnip
    250 g 8.8 oz peeled and chopped
  • olive oil
    4 tbsp 4 tbsp
  • fresh rosemary
    2 tsp 2 tsp chopped
  • fresh thyme
    2 tsp 2 tsp chopped
  • salt
    1 tsp 1 tsp
  • black pepper
    0.5 tsp 0.5 tsp
  • lemon zest
    1 tsp 1 tsp

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Mix olive oil, rosemary, thyme, lemon zest, salt, and pepper to make marinade.
  • 3
    Coat chicken breasts with half of the marinade and set aside.
  • 4
    Toss carrots and parsnip with remaining marinade and spread on a baking tray.
  • 5
    Place chicken breasts on top of vegetables on the tray.
  • 6
    Roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
  • 7
    Serve chicken sliced with roasted vegetables.

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