Choose fillets of similar thickness
This helps portions cook evenly. Check doneness in the thickest area, rather than only at the thin end.
European Recipe
Chicken with roasted parsnips and lemon yogurt
Parsnips roast first on the tray. Chicken fillets are added later and cook fully, while the yogurt dip is mixed cold.
Total time
55 min
Calories
513 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Root vegetables and chicken from the oven
Parsnips are cut evenly and get a head start in the oven. Fillets are seasoned separately and placed between them later. Lemon yogurt provides a cool accompaniment. The quantity makes two main meals without an extra side.
Dinner
Meat
Autumn Recipes
Vegetables
Recipe
Chicken with roasted parsnips and lemon yogurt
Cooked chicken breast and golden roasted parsnip batons with cold lemon yogurt and parsley.
Ingredients
2 servings
Method
-
1
Preroast parsnips
Preheat oven to 200 °C conventional top and bottom heat. Cut parsnips into even batons about 1 cm thick. Mix with 15 g oil, 1 g salt and half the pepper. Spread in a single layer on a tray lined with baking paper and preroast on the middle shelf for about 15 minutes.
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2
Prepare chicken
Meanwhile finely chop garlic. Do not wash chicken; pat dry if needed and rub with remaining 5 g oil, garlic, 1 g salt and remaining pepper. Clean hands and utensils after contact with raw poultry.
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3
Finish roasting together
Turn parsnips and place fillets between them with space. Bake for about another 25 minutes until roots are tender and lightly browned and fillets fully cooked. The centre of the thickest meat piece must reach at least 70 °C for 2 minutes; check with a thermometer and cook longer if needed. Remove overly browned parsnips earlier if necessary.
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4
Mix dip and serve
While baking, finely chop parsley and mix with yogurt, lemon juice and remaining 1 g salt. Refrigerate. Serve cooked chicken with roasted parsnips and cold lemon yogurt immediately; no other side is included in the calculation.
Kitchen know-how
Tips for Chicken with roasted parsnips and lemon yogurt
Cut roots by thickness
Evenly thick batons brown more evenly. Add very thin ends later or remove them earlier if needed.
Variations
How to adapt this recipe
Replace parsnips with the same peeled weight of carrot batons. Roast tender; cooking time and nutritional values may vary.
Replace chicken with the same raw amount of skinless turkey breast cut into similarly thick portions. Cook fully; nutritional values change.
Nutrition per serving
513kcal
27.8 gCarbohydrates
56.6 gProtein
17.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chicken with roasted parsnips and lemon yogurt
The roots get a head start. This lets them roast tender while chicken, added later, subsequently cooks all the way through.
Not for this recipe. Fully thaw frozen poultry in the refrigerator first, remove liquid and pat dry if needed. The stated times apply to thawed or fresh fillets.
No. It is mixed cold with lemon, parsley and salt and served separately. It is fully included in the nutritional estimate.
Check reliably with a food thermometer in the thickest part of the fillet. Follow the core temperature and holding time stated in the step; bake longer if needed.
Keep cooking