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Oven-Roasted Chicken and Winter Veggies

Oven-Roasted Chicken and Winter Veggies

with Lemon Thyme Pan Sauce

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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 friendlyGluten-freeFamily Friendly
Allergens:Milk

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

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

Parsnip

¼ ounce

Thyme

1 unit

Lemon

1 unit

Gluten Free Chicken Demi Glace

(ContainsMilk)

24 ounce

Sweet Potato

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

unit

Kosher Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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!