Autumnal Oven Chicken with Pumpkin and Parsnips

A light oven dish with chicken breast, Hokkaido pumpkin and parsnips, flavored with thyme, paprika and lemon. The vegetables become soft and sweet in the oven, while the lean chicken stays juicy.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 250 g Chicken breast fillet
• 400 g Hokkaido pumpkin
• 200 g Parsnips
• 1 pc Red onion
• 2 pc Garlic cloves
• 1 tbsp Olive oil
• 1 tsp Thyme, dried
• 1 tsp Sweet paprika powder
• Salt
• Black pepper
• 1 pc Lemon
• 0.5 bunch Parsley

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Halve the pumpkin, remove the seeds and cut into wedges about 2 cm wide. Peel the parsnips and cut them into finger-thick sticks. Cut the onion into wedges.
3. Toss the pumpkin, parsnips and onion in a bowl with half of the olive oil, thyme, paprika powder, salt and pepper, and spread them on a baking sheet. Pre-roast for about 15 minutes.
4. Pat the chicken breast fillet dry and rub it with the remaining oil, the finely chopped garlic cloves, salt and pepper.
5. Place the chicken on the vegetables, add the lemon wedges, and roast everything for another 20 to 25 minutes, until the meat reaches an internal temperature of 72 °C.
6. Finely chop the parsley. Let the chicken rest briefly, slice it and serve with the vegetables. Sprinkle with a little lemon juice and parsley.