Oven Roasted Chicken with Winter Veggies & Lemon Thyme Sauce

Winter gets a bad rap as an off season for fresh veggies. But it doesn’t have to be that way. This recipe features three gems that are at their best right now: sweet carrots, tender parsnips, and crunchy Brussels sprouts. Served next to a simple roasted chicken breast and lemony pan sauce, it'll persuade you that there's never a bad time to get your five a day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 1C water & pinch of salt to boil in sm. pot. Add rice to boiling water, cover, and reduce to a simmer. Cook until tender (15-20 min.)

Step 2

Toss Brussels sprouts, carrot, & parsnip on baking sheet with half of thyme, drizzle of olive oil, & pinch of salt/pepper. Roast (20-25 min.) until lightly browned. Toss halfway through.

Step 3

Heat drizzle of olive oil in lg. pan over med.-high. Season chicken all over with salt/pepper. Add to pan; cook (2-3 min. per side) until browned. Transfer chicken to a baking sheet; roast (5-10 min.) until juices run clear when pierced with knife. Set aside to rest (5 min.)

Step 4

Heat drizzle of olive oil in same pan over med. Stir in chicken demi-glace, remaining thyme, & ½ cup water. Simmer (2-3 min.) until thickened & reduced by half. Remove pan from heat; stir in a squeeze of lemon & ½T butter. Season with salt/pepper.

Step 5

Thinly slice chicken. Fluff rice with fork & toss with ½ Tbsp butter. Serve chicken on bed of rice with veggies. Drizzle with pan sauce.

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