Oven-Roasted Chicken and Winter Veggies
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Oven-Roasted Chicken and Winter Veggies

Oven-Roasted Chicken and Winter Veggies

with Lemon Thyme Pan Sauce

Parsnips are one of our favorite root vegetables, and the whole family is bound to agree. They’re creamy white with a surprisingly sweet taste. Unlike their orange counterparts, parsnips contain more starch for an earthier bite. We pair this winter veggie with crispy Brussels sprouts and sweet potatoes for a colorful accompaniment to the tender roasted chicken.

Tags:
Child friendly
Gluten-free
Family Friendly
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Breasts

16 ounce

Brussels Sprouts

12 ounce

Parsnip

¼ ounce

Thyme

1 unit

Lemon

1 unit

Gluten Free Chicken Demi Glace

(Contains Milk)

24 ounce

Sweet Potatoes

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories588 kcal
Energy (kJ)2460 kJ
Fat14 g
Saturated Fat4 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber15 g
Protein49 g
Cholesterol133 mg
Sodium527 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Large Pan

Instructions

Preheat and prep
1

Wash and dry all produce. Preheat oven to 475 degrees. Trim and halve Brussels sprouts lengthwise. Peel and halve parsnips lengthwise. Slice into ½-inch half-moons. Cut sweet potatoes into ½-inch rounds. Halve lemon, then cut one half into wedges.

Roast veggies
2

Divide veggies between two baking sheets. Toss with a large drizzle of olive oil, salt, pepper, and a few sprigs of thyme. Roast about 12 minutes, toss, then continue roasting until golden brown, another 12-13 minutes.

Sear chicken
3

Meanwhile, season chicken on all sides with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned but not fully cooked through, 3-4 minutes per side.

4

Finish chicken: Transfer chicken to baking sheets with veggies, and finish cooking until no longer pink in the middle, 5-8 minutes.

Make pan sauce
5

Add demi glace, 1 cup water, and a few sprigs of thyme to same pan over medium heat. Bring to a boil, and scrape up any browned bits from bottom of pan. Reduce to a simmer until thickened and reduced by half, 3-5 minutes. Stir in butter, remove from heat, and stir in juice of half a lemon.

6

Serve: Discard thyme sprigs. Serve chicken and veggies with pan sauce and lemon wedges. Enjoy!