Oven Roasted Chicken

Name: Oven Roasted Chicken
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 340 g Chicken Breasts; 225 g Brussels Sprouts; 1 Carrots; 1 Parsnip; 5 g Thyme; 1 Lemon; 1 Gluten Free Chicken Demi Glace; ½ cup (about 95 g) Basmati Rice; 1 Salt; 1 Pepper; 1 tbsp Olive Oil; 1 tbsp Butter

Source: HelloFresh

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.

Health score 8.3/10
35 min
Serves 2
627 kcal

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Ingredients

Chicken Breasts340 g
Brussels Sprouts225 g
Carrots1
Parsnip1
Thyme5 g
Lemon1
Gluten Free Chicken Demi Glace1
Basmati Riceabout 45 g per person½ cup (about 95 g)
Butter1 tbsp

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Salt1
Pepper1
Olive Oil1 tbsp

Method

Wash and dry all produce. Preheat oven to 200 degrees Celsius. Trim and halve Brussels sprouts lengthwise. Peel and cut carrot and parsnip into ¼-inch slices on a diagonal. Strip thyme off stems and discard stems. Halve lemon. Bring 1 cup water and a pinch of salt to a boil in a small pot.
Toss Brussels sprouts, carrot, and parsnip on a baking sheet with half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Roast until lightly browned, 20-25 minutes. Toss halfway through.
Add rice to boiling water, cover, and reduce to a simmer. Cook until tender, 15-20 minutes.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned, 2-3 minutes per side. Transfer chicken to a baking sheet and roast until juices run clear when pierced with a knife, 5-10 minutes. Set aside to rest 5 minutes.
Heat a drizzle of olive oil in same pan over medium heat. Stir in chicken demi-glace, remaining thyme, and ½ cup water. Simmer until thickened and reduced by half, 2-3 minutes. Remove pan from heat and stir in a squeeze of lemon and ½ TBSP butter. Season with salt and pepper.
Thinly slice chicken. Fluff rice with a fork and toss with ½ TBSP butter. Serve chicken on a bed of rice with veggies. Drizzle with pan sauce.

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