Roasted Chicken Breasts With Root Vegetables and Thyme

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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