Roasted Chicken Breasts with Root Vegetables –

Name: Roasted Chicken Breasts with Root Vegetables –
Ingredients: 4 skin-on, boneless chicken breasts (6–7 ounces each); 4 tablespoons olive oil, divided; Kosher salt, as desired; Ground black pepper, as desired; 2 teaspoons fresh rosemary, minced; 2 teaspoons fresh thyme, minced; 280g baby potatoes, cut in half; 180g baby carrots; 2 cups baby potatoes, cut in half; 1 1/2 cups baby carrots; Large Bowl; Instant-Read Thermometer; Step 1 Insert the divider and both crisper plates in the basket.; Step 2 Coat chicken with 2 tablespoons olive oil, then season with salt, pepper, rosemary, and thyme.; Step 3 In a large bowl, toss the prepared vegetables with remaining olive oil, salt, and pepper.; Step 4 Place the chicken in ZONE 1 and the vegetables in ZONE 2.; Step 6 When cooking is complete, ensure internal temperature of chicken reaches 165F. Serve warm with vegetables.

ninjatestkitchen.com

Make this Roasted Chicken Breasts with Root Vegetables in the Ninja® Foodi® FlexBasket™ Air Fryer with 7-qt MegaZone™.

View Original

Share this recipe:

Ingredients

4 skin-on, boneless chicken breasts (6–7 ounces each)
4 tablespoons olive oil, divided
Kosher salt, as desired
Ground black pepper, as desired
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
280g baby potatoes, cut in half
180g baby carrots
2 cups baby potatoes, cut in half
1 1/2 cups baby carrots
Large Bowl
Instant-Read Thermometer
Step 1 Insert the divider and both crisper plates in the basket.
Step 2 Coat chicken with 2 tablespoons olive oil, then season with salt, pepper, rosemary, and thyme.
Step 3 In a large bowl, toss the prepared vegetables with remaining olive oil, salt, and pepper.
Step 4 Place the chicken in ZONE 1 and the vegetables in ZONE 2.
Step 6 When cooking is complete, ensure internal temperature of chicken reaches 165F. Serve warm with vegetables.