Embrace the warmth of Norwegian cuisine with this Chicken and Root Vegetable Bake, a simple yet profoundly satisfying dish that captures the essence of Norway’s culinary spirit. This recipe features juicy chicken breasts paired with a medley of hearty root vegetables, all roasted to perfection. The natural sweetness of carrots, parsnips, and rutabaga, complemented by the earthy flavors of thyme, creates a delightful harmony of tastes.
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This dish not only fills the stomach but also warms the soul, making it perfect for a family dinner or a casual gathering. Its preparation is straightforward, emphasizing the quality and wholesomeness of the ingredients. With each forkful, you’ll enjoy a bite of Scandinavian simplicity and nourishment—a true reflection of a home-cooked meal that brings comfort and joy to the table.
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Ingredients:
4 chicken breasts, boneless and skinless
2 large carrots, peeled and sliced
2 parsnips, peeled and sliced
1 small rutabaga, peeled and cubed
8 small new potatoes, halved
1 onion, sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 400°F (200°C).
In a large baking dish, arrange chicken breasts and surround with carrots, parsnips, rutabaga, potatoes, and onion.
Drizzle with olive oil and sprinkle with garlic, thyme, salt, and pepper.
Roast in the oven for 35-40 minutes, or until the chicken is fully cooked and vegetables are tender.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 350 kcal | Servings: 4 servings