Chicken Breasts With Root Vegetables - cooking recipe

Ingredients

4 to 6 chicken breast halves (skin off, bone in)
6 carrots
6 parsnips
2 medium turnips
1 small celery root
1/2 c. white wine
1/4 c. lemon juice
6 crushed garlic cloves
1 Tbsp. olive oil
2 Tbsp. fresh chopped thyme
2 Tbsp. fresh rosemary

Preparation

Marinate chicken in wine, lemon juice, garlic, olive oil and thyme for at least 4 hours in refrigerator.