Chicken with Root Vegetables

2 Reviews
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Yield
Serves 4 (serving size: 1 breast half, 1 cup vegetables, and 1 tablespoon cheese)
By Tiffany Vickers Davis
January 2012
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 409
  • Fat 9.2g
  • Satfat 1.8g
  • Sodium 660mg

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 9–inch 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.

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Ratings & Reviews

liafinney's Review

liafinney
January 05, 2012
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.

JanAlyssa's Review

Catherine
January 11, 2012
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.