Dinner
Roasted Chicken Breasts with Root Vegetables
Recipe by Ninja Test Kitchen
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- 4 skin-on, boneless chicken breasts (6–7 ounces each)
- 4 tablespoons olive oil, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh thyme, minced
- 2 cups baby potatoes, cut in half
- 1 1/2 cups baby carrots
Utensils
- Large Bowl
- Instant-Read Thermometer
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Step 1
Insert the divider and both crisper plates in the basket.
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Step 2
Coat chicken with 2 tablespoons olive oil, then season with salt, pepper, rosemary, and thyme.
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Step 3
In a large bowl, toss the prepared vegetables with remaining olive oil, salt, and pepper.
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Step 4
Place the chicken in ZONE 1 and the vegetables in ZONE 2.
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Step 5
Select Zone 1, select ROAST, set temperature to 350F, and set time to 20 minutes. Select Zone 2, select AIR FRY, set temperature to 350F, and set time to 20 minutes. Press START/PAUSE to begin cooking.
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Step 6
When cooking is complete, ensure internal temperature of chicken reaches 165F. Serve warm with vegetables.
