Oven Roasted Chicken
with Winter Veggies and Lemon Thyme Sauce
Winter gets a bad rap as an off season for fresh veggies. But it doesn’t have to be that way. This recipe features three gems that are at their best right now: sweet carrots, tender parsnips, and crunchy Brussels sprouts. Served next to a simple roasted chicken breast and lemony pan sauce, it'll persuade you that there's never a bad time to get your five a day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Breasts
8 ounce
Brussels Sprouts
1 unit
Carrots
1 unit
Parsnip
¼ ounce
Thyme
1 unit
Lemon
1 unit
Gluten Free Chicken Demi Glace
(Contains Milk)
½ cup
Basmati Rice
Not included in your delivery
unit
Salt
unit
Pepper
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve Brussels sprouts lengthwise. Peel and cut carrot and parsnip into ¼-inch slices on a diagonal. Strip thyme off stems and discard stems. Halve lemon. Bring 1 cup water and a pinch of salt to a boil in a small pot.
Toss Brussels sprouts, carrot, and parsnip on a baking sheet with half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Roast until lightly browned, 20-25 minutes. Toss halfway through.
Add rice to boiling water, cover, and reduce to a simmer. Cook until tender, 15-20 minutes.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned, 2-3 minutes per side. Transfer chicken to a baking sheet and roast until juices run clear when pierced with a knife, 5-10 minutes. Set aside to rest 5 minutes.
Heat a drizzle of olive oil in same pan over medium heat. Stir in chicken demi-glace, remaining thyme, and ½ cup water. Simmer until thickened and reduced by half, 2-3 minutes. Remove pan from heat and stir in a squeeze of lemon and ½ TBSP butter. Season with salt and pepper.
Thinly slice chicken. Fluff rice with a fork and toss with ½ TBSP butter. Serve chicken on a bed of rice with veggies. Drizzle with pan sauce.
