John Myers
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Chicken Breast Fillet on Parsnip Vegetables
The perfect chicken breast fillet on parsnip vegetables recipe with a picture and simple step-by-step instructions.
for the chicken breast
- 500 g Chicken breast fillet cuts
- 1 tsp Honey liquid
- 2 tbsp Rapeseed oil
- 1 pinch Salt
- 1 tsp Sweet paprika
for the vegetables
- 1 bunch Spring onions fresh – clean, cut into pieces
- 1 kg Parsnips – wash, quarter and cut lengthways into pieces
- 2 tbsp Rapeseed oil
- Salt
- White milled pepper
- Preheat the oven to 175 ° C convection / 200 ° C top and bottom heat
for the chicken breast
- Rinse the meat with cold water, pat dry. Mix the honey, oil, salt and paprika and brush the chicken breast fillets with it.
Parsnip vegetables
- Put spring onions and parsnips in a bowl, drizzle with oil, season with salt and pepper and mix everything together.
…und so geht es weiter
- Now place the vegetables in the oil-brushed drip pan of the oven and distribute them. Place the chicken skin-side up on the vegetables and put everything in the oven for about 35 minutes. Remove and arrange on plates or a platter
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