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Oven-Roasted Chicken

Oven-Roasted Chicken

with Hearty Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce

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Nothing says comfort food like herby roasted chicken and veggies. A combination of parsnips, brussels sprouts, and carrots is a hearty medley. Served over fluffy rice with a lemony pan-sauce, you’ll be licking your plate clean!

Tags:Gluten freeNut free
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

226 g

Brussels Sprouts

1 unit

Carrot

1 unit

Parsnip

7 g

Thyme

1 unit

Lemon

1 unit

Gluten Free Chicken Demi Glace (Milk)

(ContainsMilk/Lait)

½ cup

Basmati Rice

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Preheat oven to 400°F. Wash and dry all produce. In a small pot, bring 1 cup water (or 2 cups for 4 people) and a large pinch of salt to a boil. Strip 1 tbsp thyme leaves (or 2 tbsp for 4 people) off the stems. Halve the lemon.

2

Cook the rice: Add the rice to the boiling water. Cover, then reduce heat to low. Simmer until rice is tender, 12 to 15 min.

3

Roast the vegetables: Toss the carrots, parsnips, and Brussels sprouts on a parchment-lined baking sheet with half of the thyme, a drizzle of oil, and a pinch of salt and pepper. Bake in centre of oven until golden brown, stirring halfway through cooking, about 25 min.

4

Cook the chicken: Season the chicken on both sides with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then chicken. Cook until golden brown, 2 to 3 min per side. Move the vegetables to one side of baking sheet, then transfer the chicken to the other side. Bake until juices run clear when chicken is pierced with a knife and vegetables are golden brown, 7 to 10 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to rest for 5 min.

5

Make the pan sauce: Heat a drizzle of oil in the same pan over medium heat. Stir in the chicken demi glacé, remaining thyme and ½ cup water (or 1 cup for 4 people). Simmer until sauce is thickened and reduced by half, 2 to 3 min. Remove pan from heat, then stir in a squeeze of lemon and butter. Season with salt and pepper.

6

Plate: Thinly slice the chicken. Fluff the rice with a fork. Serve the chicken on a bed of rice and roasted vegetables, then drizzle with the lemon-thyme pan sauce. Enjoy!