Oven-Roasted Chicken
with Hearty Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrines de poulet
226 g
Choux de Bruxelles
1 pièce(s)
Carotte
1 pièce(s)
Panais
7 g
Thym
1 pièce(s)
Citron
1 pièce(s)
Demi glace de poulet
(Contient: Lait)
½ tasse(s)
Riz basmati
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
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.
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.
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.
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.
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.
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!
