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.
Chicken with Root Vegetables
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.
Yield: Serves 4 (serving size: 1 breast half, 1 cup vegetables, and 1 tablespoon cheese)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 409
- Fat: 9.2g
- Saturated fat: 1.8g
- Sodium: 660mg
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
Preparation
- 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.
Chicken with Root Vegetables Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family
- MAIN INGREDIENT: Poultry, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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