Roasted Chicken Breasts With Root Vegetables And Thyme Recipe

Name: Roasted Chicken Breasts With Root Vegetables And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for the pan; 4 medium red potatoes, scrubbed and cut into 1-inch pieces; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium turnip, peeled and cut into 1-inch pieces; 1 medium parsnip, peeled and cut into 1-inch pieces; 2 teaspoons chopped fresh thyme, divided; 1 1/2 teaspoons salt, divided; 1 teaspoon fresh ground black pepper, divided; 4 bone-in skin-on chicken breast halves (about 10 oz. each); 1 cup canned low sodium chicken broth; 1 tablespoon unsalted butter, chilled

Servings: persons

2 tablespoons extra virgin olive oil, plus more for the pan
4 medium red potatoes, scrubbed and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1 teaspoon fresh ground black pepper, divided
4 bone-in skin-on chicken breast halves (about 10 oz. each)
1 cup canned low sodium chicken broth
1 tablespoon unsalted butter, chilled

1
Position a rack in the upper third of the oven and preheat the oven to 425u00b0.
2
Lightly oil a roasting pan.
3
Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
4
Spread in the roasting pan.
5
Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
6
Nestle the chicken, skin side up, among the vegetables.
7
Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170u00b0, about 35 minutes.
8
Transfer the chicken and vegetables to a platter.
9
If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
10
In either case, tent the platter while making the pan sauce.
11
Place the roasting pan over 2 burners on high heat.
12
Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
13
Boil until reduced to about 1/3 cup, about 5 minutes.
14
Remove from the heat, and whisk in the butter to lightly thicken the sauce.
15
Pour over the chicken and vegetables and serve hot.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus more for the pan, 4 medium red potatoes, scrubbed and cut into 1-inch pieces, 2 medium carrots, peeled and cut into 1-inch pieces, 1 medium turnip, peeled and cut into 1-inch pieces, and more.

Yes, Roasted Chicken Breasts With Root Vegetables And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken Breasts With Root Vegetables And Thyme

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