thyme chicken with root vegetables
PREPARATION: 15 MINUTES, COOKING: 1 HOUR
1 2/3 pounds (800 g) potatoes, cut into large chunks
4 baby parsnips, cut into quarters lengthwise
4 carrots, cut in half lengthwise
1 red onion, quartered
31/2 tablespoons (52 ml) olive oil
1 tablespoon (15 ml) honey
1 orange, quartered
4 boneless, skinless chicken breasts, 1/4 pound (125 g) each
pinch of salt
freshly ground black pepper
a few sprigs fresh thyme or rosemary, or 1/2 teaspoon (2 ml) dried
1 Preheat the oven to 375°F (190°C). Parboil the potatoes for 5 minutes; drain. Return potatoes to the pan, cover and shake the pan vigorously to roughen the edges (this makes for crispier potatoes when they are being roasted).
2 Put the potatoes, parsnips, carrots and onion in a large roasting pan. Add oil, honey and juice from the orange quarters in a small bowl and stir to combine. Drizzle over the vegetables and toss to coat evenly. Cut three shallow slashes in each chicken breast. Place the chicken among the vegetables, along with the squeezed orange quarters. Season with the salt and pepper and poke in the herb sprigs.
3 Roast the chicken and vegetables, turning the vegetables over occasionally, for 50–60 minutes, or until the chicken is golden and cooked through and all the vegetables are tender.
|thyme chicken with root vegetables|