Chicken with Carrots and Parsnips

65 4 servings, 1/4 recipe (276 g) each
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4 servings, 1/4 recipe (276 g) each

This tangy chicken recipe gets its moist and tender meat from a quick 30 minute marinade. Why not make this recipe for dinner tonight? All you need are four ingredients to get this chicken recipe on the table.

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What You Need

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Make It

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  • Preheat oven to 450ºF.
  • Pour 1/4 cup dressing over chicken in resealable plastic bag. Turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
  • Place chicken in centre of large rimmed baking pan. Toss carrots and parsnips with remaining dressing; place around chicken. Bake 25 to 30 min. or until chicken is done (165ºF) and vegetables are tender.

Make Ahead

Marinate chicken over night or before you leave for work so that it’s ready to cook when you get home.


  • 4 servings, 1/4 recipe (276 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (276 g) each
Calories 330
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 300mg
Carbohydrate 18g
Dietary fibre 4g
Sugars 7g
Protein 24g
Vitamin A 100 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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