Roasted Chicken and Heirloom Carrots

  • 3 Boneless, skinless chicken breasts
  • 3 Carrots
  • 1 Purple Carrot
  • 1 Parsnip
  • 1/3 Yellow Onion, chopped
  • 3 Large sweet potatoes
  • Rubbed Sage
  • Smoked Paprika
  • Salt
  • 21 Seasoning Salute (Trader Joe’s seasoning)
  • Dried Parsley
  • 3 Tbs. Olive Oil (I used Grapeseed oil)

Wash and trim chicken breasts and place in baking dish. Peel and cut sweet potatoes into large cubes and add to chicken with the onion. Peel and cut carrots and parsnip into long pieces and add them as well. Pour the oil over everything and cover all ingredients evenly with all seasonings. Bake at 350 for one hour, mixing after 30 min. Serve with a green vegetable:)

 

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