Oven Roasted Chicken

Name: Oven Roasted Chicken with Winter Veggies and Lemon Thyme Sauce
Total time: 35 min
Yield: 2
Cuisine: North America
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; ½ cup Basmati Rice; unit Salt; unit Pepper; 1 tablespoon Olive Oil; 1 tablespoon Butter

with Winter Veggies and Lemon Thyme Sauce

Recipe Development TeamPublished on November 23, 2016

4.2

(2.5K customers rated)

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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.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories672 kcal

Fat18 g

Saturated Fat6 g

Carbohydrate84 g

Sugar15 g

Dietary Fiber14 g

Protein51 g

Cholesterol120 mg

Sodium562 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

•Small pot

•Baking Sheet

•Large Pan

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.