Roasted Chicken with Root Vegetables

4

Serves


Preparation time: 15 minutes


Cooking time: 1 hour

Roasting the chicken and vegetables in one pan allows all the savory flavors to blend together while cooking and makes cleanup a breeze.

1 2/3 pounds (800 grams) potatoes, cut into large chunks

4 baby parsnips, cut into quarters lengthwise

4 carrots, cut in half lengthwise

1 red onion, quartered

3 1/2 tablespoons olive oil

1 tablespoon honey

1 orange, quartered

4 boneless, skinless chicken breasts, 1/4 pound (125 grams) each

Pinch of salt

Freshly ground black pepper to taste

A few sprigs fresh thyme or rosemary, or 1/2 teaspoon dried

1. Preheat the oven to 375°F (190°C). Place the potatoes in a saucepan of boiling water for 5 minutes; drain. Return potatoes to the pan, cover, and shake the pan vigorously to roughen the edges (this makes for crispier potatoes when they are being roasted).

2. Put the potatoes, parsnips, carrots, and onion in a large roasting pan. Drizzle with oil, honey, and juice from the orange quarters, coating evenly. Cut three shallow slashes in each chicken breast. Place the chicken and squeezed orange quarters among the vegetables. Season with the salt and pepper and poke in the herb sprigs.

3. Roast the chicken and vegetables, turning the vegetables occasionally until the chicken is golden and cooked through and the vegetables are tender, 50 to 60 minutes.

Per serving: 511 calories, 33 g protein, 42 g carbohydrates, 7 g fiber, 23 g total fat, 4 g saturated fat, 268 mg sodium.