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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

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

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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!

Tags:Gluten-free
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

16 ounce

Brussels Sprouts

12 ounce

Carrots

12 ounce

Parsnip

¼ ounce

Thyme

1 unit

Lemon

2 unit

Gluten Free Chicken Demi Glace

(ContainsMilk)

1 cup

Basmati Rice

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2686.128 kJ
Calories642 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Peeler
Pot
Lid
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 2 cups 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.

2

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender.

3

Roast the vegetables: Toss the carrots, parsnips, and Brussels sprouts on a baking sheet (or 2 if necessary) 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.

4

Cook the chicken: Heat a large 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

5

Make the pan-sauce: Heat a large drizzle of oil in the same pan over medium heat. Add the chicken demi glace, remaining thyme, and 1 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 Tablespoon butter. Taste and season with salt and pepper.

6

Plate: Thinly slice the chicken. Fluff the rice with a fork and stir in 1 tablespoon butter. Serve the chicken on a bed of rice and roasted vegetables, then drizzle with the lemon-thyme pan sauce. Enjoy!