Recipe description
June 26, 2026
Oven-baked chicken with carrot and parsnip
An easy, fiber-friendly bake to support gentle digestion.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from carrot and parsnip.
- Lean protein from chicken paired with olive oil for healthy fats.
- Simple weeknight bake with minimal ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, thigh
500
gram
Carrot
2
piece
Parsnip
2
piece
olive oil
2
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Garlic
2
clove
Rosemary
1
tablespoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Peel and chop the carrots and parsnips into bite-sized pieces.
3
In a large bowl, combine the chicken, carrots, parsnips, olive oil, salt, black pepper, minced garlic, and rosemary. Mix well.
4
Spread the mixture evenly on a baking tray.
5
Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and vegetables are tender.
6
Serve warm and enjoy your meal.
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Nutrition
410 kcal
Calories
30 g
Protein
28 g
Carbohydrates
6 g
Fiber
7 g
Sugar
16 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
What temperature and how long should I bake this dish?
Preheat to 200°C (392°F). Bake until the chicken reaches 74°C (165°F) internally. This usually takes 25–40 minutes depending on thickness; rest 5 minutes before serving.
Can I use bone-in chicken or only chicken breasts?
Both work. Bone-in pieces may take a bit longer; check that the internal temperature reaches 74°C (165°F).
What vegetables can I substitute for carrots and parsnips?
Other root vegetables like sweet potatoes, turnips, celery root, or potatoes work well.
How can I ensure the veggies cook evenly with the chicken?
Cut vegetables into uniform pieces, toss with oil, spread in a single layer, and turn once during cooking if needed.
Is this dish gluten-free?
Yes, as written it is gluten-free. If you use stock, choose gluten-free options.
Can I make it ahead or freeze leftovers?
Yes. Refrigerate for 3–4 days. Freeze cooked chicken and vegetables separately for 2–3 months.
How do I avoid overcooking the chicken?
Use a meat thermometer to reach 74°C (165°F) and let it rest 5 minutes before serving.
What seasonings pair well with this dish?
Keep to simple salt, pepper, garlic, and olive oil; adding thyme or rosemary enhances aroma.
Is this dish suitable for kids?
Yes. It has mild flavors and tender chicken; you can adjust salt to taste.
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