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Oven Roasted Chicken

Oven Roasted Chicken

with Winter Veggies and Lemon Thyme Sauce

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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

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

½ cup

Basmati Rice

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Add rice to boiling water, cover, and reduce to a simmer. Cook until tender, 15-20 minutes.

4

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.

5

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.

6

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.