Parmesan-Rosemary Chicken Breasts with Root Vegetab

Name: Parmesan-Rosemary Chicken Breasts with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 3/4 cup plain dried bread crumbs, purchased or homemade (see Note); 1/3 cup freshly grated Parmesan; 2 teaspoons dried rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoons (1/2 stick) butter, melted; 2 turnips, peeled and cut into 1/2-inch cubes; 2 red potatoes, scrubbed and cut into 1-inch cubes; 2 medium carrots, peeled and cut into 1/2-inch diagonal slices; 2 red onions, peeled and each cut lengthwise into 4 wedges; 1 tablespoon melted butter or vegetable or olive oil; 1/2 teaspoon kosher salt

Servings: persons

4 skinless, boneless chicken breast halves
3/4 cup plain dried bread crumbs, purchased or homemade (see Note)
1/3 cup freshly grated Parmesan
2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) butter, melted
2 turnips, peeled and cut into 1/2-inch cubes
2 red potatoes, scrubbed and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1/2-inch diagonal slices
2 red onions, peeled and each cut lengthwise into 4 wedges
1 tablespoon melted butter or vegetable or olive oil
1/2 teaspoon kosher salt

1
Position the oven racks so that there is a rack in the center of the oven.
2
Preheat the oven to convection roast at 475F.
3
Cover a shallow-rimmed baking pan or roasting pan with foil and coat with nonstick spray.
4
Rinse the chicken breasts and pat dry with paper towels.
5
In a shallow pan combine the bread crumbs, Parmesan, rosemary, salt, and pepper.
6
Put the melted butter into another pan.
7
Roll the chicken breasts first in the melted butter, then in the crumb mixture.
8
Place the chicken well apart on the prepared baking pan.
9
To make the root vegetables, toss the prepared vegetables in the butter and the salt.
10
Scatter the vegetables in the pan around the chicken.
11
Roast the chicken in the center of the oven for 15 to 20 minutes, until the vegetables are tender and the chicken breasts are cooked through.
12
Remove from the oven and serve.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, 3/4 cup plain dried bread crumbs, purchased or homemade (see Note), 1/3 cup freshly grated Parmesan, 2 teaspoons dried rosemary, and more.

Yes, Parmesan-Rosemary Chicken Breasts with Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan-Rosemary Chicken Breasts with Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions