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Roasted Balsamic Chicken, Parsnips, and Potatoes

This is an easy, delicious, and healthy recipe. Sweet balsamic paired with lovely parsnips alongside the chicken and herbs balances out wonderfully.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Mediterranean
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken breast
  • 1 15 oz can diced tomatoes
  • ⅓ cup chicken broth
  • 1 lbs parsnips
  • 1 lbs small medley potatoes any baby potatoes will do as long as they are a similar size
  • 1.5 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 tsp dried basil
  • ½ tsp dried thyme
Chicken breast coating
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp basil
  • 1 tbsp preferred cooking oil
  • 2 tsp balsamic glaze
Garnish
  • Balsamic glaze
  • Feta cheese crumbles

Equipment

  • 9x13 casserole dish or an oven safe dish with similar dimensions
  • cutting board
  • knife
  • peeler or knife to peel with
  • stirring spoon
  • small bowl

Method
 

  1. Preheat your oven to 400 degrees. Peel and cut your parsnips into 1/4 - 1/2 inch pieces and set aside. Quarter your small red potatoes by cutting them in half, then cutting both halves in half again. A photo is shown above that demonstrates the sizes I had when I made this dish.
  2. Grab your 9x13 casserole dish, or really any dish that is oven safe and large enough. Pour in your can of diced tomatoes, garlic powder, black pepper, salt, basil, and thyme. Stir together. Add your parsnips and potatoes and stir until everything is evenly coated. I tossed everything into the dish as I was cutting, I found this to be the easiest and most time efficient method. Spread evenly across your casserole dish.
  3. Mix together your chicken breast coating. Cut your chicken breasts in half long ways, especially if your package only includes 2 breasts. The thickness of the breasts changes the cook time, creating 4 evenly thick breasts ensures nothing is going to be too dry or undercooked. Pat your chicken dry, then rub the chicken breast coating onto your chicken. Nestle your chicken into the casserole dish so that the tops are showing but your sides and bottom are submerged into the sauce.
  4. Place this in your oven for 30 minutes, or until your chicken temperature reads 165 degrees Fahrenheit and your potatoes are fully cooked. You will know it is done when the vegetables are soft, everything looks juicy and bubbly, and the chicken as changed to a pale tan color. Use a slotted spoon to scoop onto your plate. Garnish with balsamic glaze and feta.

Notes

Uniformity is key. If your vegetable pieces vary in size, the small ones will be mushy and the large ones will be raw. Aim for every piece to be roughly the same size.
Disclaimer: While we strive to provide accurate dietary information, the ingredients used in this recipe may vary by brand. Please always check the labels of the specific products you purchase to ensure they meet your individual health and allergy requirements. Cross-contamination can occur during manufacturing, and we are not responsible for any adverse reactions. Consult with a medical professional if you have severe allergies.