Lemon Chicken with Parsnips

You can also grill or broil this delicious chicken recipe and cook the parsnips on the side. Don't forget the greens!

  • 1 ½ pounds of skinless chicken breast
  • 1/2 Cup fresh lemon juice
  • 2 Tablespoons Apple Cider Vinegar
  • 3 teaspoons Tarragon
  • 1/2 teaspoon each of Sea salt and pepper
  • 1/2 cup of Organic Chicken Stock or Broth
  • 2 Cups of peeled and cut parsnips and carrots

  1. Wash and dry chicken breastsMix lemon juice, vinegar, tarragon, salt and pepper
  2. Put chicken and marinade mixture in a plastic baggie or container then marinade in refrigerate for at least 20 minutes
  3. Coat a glass baking dish with olive oil
  4. Place cut parsnips and carrots on bottom of dish and lay chicken on top
  5. pour chicken stock around the edges to flavor parsnips
  6. Bake covered at 350 degrees for about 30 minutes then uncover and finish baking until done (about another 20-30 minutes)

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