Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
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Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce

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!


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

Total Time30 minutes


serving amount

12 ounce

Chicken Breasts

8 ounce

Brussels Sprouts

6 ounce


6 ounce


¼ ounce


1 unit


1 unit

Gluten Free Chicken Demi Glace

(Contains Milk)

½ cup

Basmati Rice

Not included in your delivery

1 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil


Kosher Salt




Nutrition Values

/ per serving
Calories642 kcal
Energy (kJ)2686 kJ
Fat17 g
Saturated Fat5 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber14 g
Protein51 g
Sodium402 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.


Cutting Board
Baking Sheet
Large Pan


cut brussels

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 veggies

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 chicken

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 sauce

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!