Chicken with Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken with Root Vegetables slow-roasts sweet potato, turnips, and carrot with maple syrup, producing a slightly sweet glaze for these root vegetables. The ease of Chicken with Root Vegetables makes it a perfect choice for a one-pan weeknight dinner. Ingredients:
2 1/2 cups cubed peeled sweet potato |
2 cups peeled turnip wedges |
1 cup 1-inch carrot slices |
2 tablespoons maple syrup |
5 halved shallots |
1 1/2 tablespoons olive oil |
1 tablespoon minced fresh garlic |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon white balsamic vinegar |
1 ounce fresh parmigiano-reggiano cheese |
1 tablespoon chopped fresh thyme |
Directions:
1. Preheat oven to 450°. Combine sweet potato, turnip wedges, carrot slices, maple syrup, and shallots with olive oil, garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange mixture in a 13 x 9inch glass baking dish. Bake at 450° for 40 minutes, stirring once. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange chicken over vegetable mixture. Reduce oven temperature to 350°; bake at 350° for 20 minutes or until chicken is done. Let chicken stand 5 minutes; slice. Toss vegetable mixture with white balsamic vinegar. Shave Parmigiano-Reggiano cheese over mixture, and sprinkle with chopped fresh thyme.
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