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.
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
How to Make It
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.
This is one of those "why don't I remember to do this more often?" recipes...nothing to it, but the combination of veggies, the sweetness from the roasting, and ease of it all make it such a great weeknight dinner and it can be customized to your own preferences and what you have available in your fridge/pantry. I used both a sweet potato and a yam, added some garlic and herbs (sage & thyme), added some mushrooms when I put in the chicken,and brushed a little olive oil w/garlic on the chicken. Served it with some steamed broccoli (for the texture)...very pretty on the plate and delicious. I would use bone in chicken next time and just throw it all in the oven at the same time, maybe add some red bell pepper slices or cherry tomatoes, whatever I have on hand.
The vegetables came out great - I cooked them longer than the suggested time to get them really caramelized. I substituted onions for shallots and omitted maple syrup. However, it took much longer for the chicken to cook through than indicated - nearly 40 minutes. Perhaps this is due to the fact that I used thicker chicken breasts. I ended up with delicious root vegetables but tough, fairly tasteless chicken. Next time, I'd roast the vegetables but saute the chicken with spices instead of roasting it.
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