Garlic and herb baked chicken with parsnip fries
Super healthy chicken with a crunchy herb topping, served with parsnip fries and seasoned with cumin for a flavour packed dish that's simple to prepare.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 4 boneless skinless chicken breasts
- 500 g 18 oz parsnips
- cooking spray
- Salt and pepper
- 1 tsp garlic granuals
- 5 g sprig rosemary
- 5 g sprig thyme
- 5 g sprig sage
- 1 tsp cumin
- 1 lemon sliced
- salad to serve
For parsnip fries
Preheat oven to 200C/390F (180C/355F fan). Peel, top and tail the parsnips.
Cut into fries. Aim for the same thickness for all of your fries so that they cook evenly.
Spritz a foil-lined baking tray with 5 pumps cooking spray.
Tip the parsnip chips onto the tray and spray them with another 10 pumps of cooking spray, shaking to cover all over.
Dust with cumin, salt and pepper. Set aside while you prepare the chicken.
To prepare the chicken
Preheat oven to 200C/390F (180C/355F fan) if not already on. Strip the rosemary, thyme and sage and chop very finely.
Tip the herbs into a bowl and mix with the garlic granules, salt and pepper.
Spritz a foil-lined baking tray with about 5 pumps of cooking spray. Then place the chicken breasts on to the tray and spritz with 10-15 pumps of cooking spray.
Generously season with salt and pepper.
Sprinkle your herb mix all over the chicken.
Put your chicken and your parsnip fries into the oven together.
Roast your parsnip fries for 30 minutes until the tips start to brown, then season to taste.
Bake your chicken for 25-30 minutes until golden and cooked through.
Note: cooking time for chicken can depend on the size and thickness of the chicken breasts. Make sure the meat is white all the way through, with clear juices and no pinkness. If you have a meat thermometer, insert it into the thickest part of the chicken and make sure it gets up to 75C/165F.
Rest the meat for 3-5 minutes, then slice into 1cm thick pieces and serve with the parsnip fries, a slice of lemon and plenty of salad.