Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
Nothing says winter comfort food like herby roasted chicken and veggies. A combination of parsnips, Brussels sprouts, and carrots is a hearty medley. Served over fluffy rice with a lemony pan-sauce, you’ll be licking your plate clean!
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
6 ounce
Carrots
6 ounce
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
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Trim and halve the Brussels sprouts. Peel and cut the carrot and parsnip into ¼-inch slices on a diagonal. Strip the thyme off the stems and roughly chop the leaves, keeping both separate. Halve the lemon.
Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender.
Roast the vegetables: Toss the carrots, parsnips, and Brussels sprouts on a baking sheet with the half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until golden brown.
Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer the chicken to the baking sheet in the oven for 5-10 more minutes, until the juices run clear when pierced with a knife. Set aside to rest for 5 minutes
Make the pan-sauce: Heat a drizzle of oil in the same pan over medium heat. Add the chicken demi glace, remaining thyme, and ½ cup water to the pan and simmer for 2-3 minutes, until thickened and reduced by half. Remove the pan from the heat, then stir in a squeeze of lemon and 1/2 tablespoon butter. Taste and season with salt and pepper.
Plate: Thinly slice the chicken. Fluff the rice with a fork and stir in ½ tablespoon butter. Serve the chicken on a bed of rice and roasted vegetables, then drizzle with the lemon-thyme pan sauce. Enjoy!
