Ingredients for Roasted Chicken Breasts With Root Vegetables And Thyme
- Extra Virgin Olive Oil
- Red Potatoes
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 medium turnip, peeled and chopped into 1-inch pieces
- 1 medium parsnip, peeled and chopped into 1-inch pieces
- Fresh Thyme
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Chicken Breast Halves
- Low Sodium Chicken Broth
- Unsalted Butter
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How to Make Roasted Chicken Breasts With Root Vegetables And Thyme
- Preheat oven to 425°F (220°C). Lightly oil a large roasting pan.
- In a large bowl, toss the potatoes, carrots, turnip, and parsnip with 1 tablespoon olive oil, 1 teaspoon thyme, salt, and pepper.
- Spread the vegetables in the prepared roasting pan.
- Season the chicken breasts with the remaining 1 tablespoon olive oil, 1 teaspoon thyme, salt, and pepper.
- Nestle the chicken breasts, skin-side up, among the vegetables.
- Roast for 30-35 minutes, or until the vegetables are tender and a meat thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Occasionally, scrape up and turn the vegetables with a metal spatula.
- If the chicken is cooked before the vegetables, tent the chicken with foil and continue roasting the vegetables until tender.
- Transfer the chicken and vegetables to a platter. Tent with foil to keep warm.
- To make the pan sauce: Place the roasting pan on two burners over high heat. Add the chicken broth and bring to a boil, scraping up any browned bits from the bottom and sides of the pan.
- Boil until the sauce is reduced to about 1/3 cup (about 5 minutes).
- Remove from heat and whisk in the butter until the sauce is slightly thickened.
- Pour the pan sauce over the chicken and vegetables. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
21g
Fat
24g
Carbs
13g
