This easy recipe is super tasty and very pretty when it is plated. You can add any root vegetables of your choice! If you can´t find pea shoots, use some baby leaves of any salad you like.
Herb baked chicken and vegetables
Ingredients 4 servings
800 g (28.22 oz) chicken fillets
200 g (7.05 oz) parsnips
200 g (7.05 oz) carrots
600 g (21.16 oz) potatoes
200 g (7.05 oz) celeriac
200 g (7.05 oz) onions
10 g (0.35 oz) rosemary
10 g (0.35 oz) thyme
4 cloves of garlic
5 g (0.18 oz) salt
100 g (3.53 oz) butter
Herb baked chicken with vegetables
Preheat an oven to 175° C (347 degrees Fahrenheit).
Rinse and peel all the vegetables.
Use an apple corer to cut out sticks from the parsnips, carrots, potatoes and celeriac.
Cut the onions into quarters.
Chop the herbs. Grate the garlic.
Trim the chicken fillets and add all of the Components in an oven proof dish.
Bake the chicken and vegetables for 20 minutes or until the chicken juices run clear.
Arrange the vegetables on the plates in a long, curved line.
Slice the chicken fillets and arrange them on the plates.
Drizzle the melted butter on top of the chicken and vegetables.
Rinse and dry the pea shoots and add them to the plates.