Oven-Roasted Chicken and Winter Veggies
with Lemon Thyme Pan Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Gluten Free Chicken Demi Glace
Not included in your delivery
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.
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.
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.
Finish chicken: Transfer chicken to baking sheets with veggies, and finish cooking until no longer pink in the middle, 5-8 minutes.
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.
Serve: Discard thyme sprigs. Serve chicken and veggies with pan sauce and lemon wedges. Enjoy!