Rating: 3 stars
2 Ratings
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  • 3 star values: 2
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  • 1 star values: 0

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.

Tiffany Vickers Davis
Recipe by Cooking Light January 2012

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Yield:
Serves 4 (serving size: 1 breast half, 1 cup vegetables, and 1 tablespoon cheese)
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Ingredients

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Directions

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  • 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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Nutrition Facts

409 calories; fat 9.2g; saturated fat 1.8g; sodium 660mg.
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