Prep 45 mins
Cook 45 mins
In 'Autumn Gatherings' by Rick Rodgers
- 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
- Position a rack in the upper third of the oven and preheat the oven to 425°.
- Lightly oil a roasting pan.
- 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.
- Spread in the roasting pan.
- Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
- Nestle the chicken, skin side up, among the vegetables.
- 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 170°, about 35 minutes.
- Transfer the chicken and vegetables to a platter.
- If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
- In either case, tent the platter while making the pan sauce.
- Place the roasting pan over 2 burners on high heat.
- Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
- Boil until reduced to about 1/3 cup, about 5 minutes.
- Remove from the heat, and whisk in the butter to lightly thicken the sauce.
- Pour over the chicken and vegetables and serve hot.