Thyme chicken with root vegetables

Organisation: Readers Digest Cooking for Diabetes

Preparation: 15 min

Cooking time: 60 min

Serves: 4

Type of recipe: healthy mains, gluten free, chicken

Recipe

This Thyme Chicken with Root Vegetables is a comforting, one-pan meal bursting with flavor! Tender chicken breasts are roasted alongside a medley of parsnips, carrots, and crispy golden potatoes, all drizzled with a sweet honey and orange glaze. Fresh thyme or rosemary adds a fragrant, herby touch, making this dish a hearty and satisfying dinner perfect for any season.

Ingredients

800 g potatoes, cut into large chunks
4 baby parsnips, cut into quarters lengthwise
4 carrots, cut in half lengthwise
1 red onion, quartered
31/2 tablespoons olive oil
1 tablespoon honey
1 orange, quartered
4 boneless, skinless chicken breasts, 125 g each
pinch of salt
freshly ground black pepper
a few sprigs fresh thyme or rosemary, or 1/2 teaspoon dried

Method

1. Preheat the oven to 190°C. Parboil the potatoes for 5 minutes, then drain. Return the potatoes to the pan, then cover and shake the pan vigorously to roughen the edges (this makes the potatoes crisper when roasted).
2. Put the potatoes, parsnips, carrots and onion in a large roasting tin or ovenproof dish. Put the oil, honey and squeezed juice from the orange quarters in a small bowl and stir to combine. Drizzle over the vegetables and toss to coat evenly. Cut three shallow slashes in each chicken breast. Place the chicken among the vegetables, along with the squeezed orange quarters. Season with the salt and pepper and poke in the herb sprigs.
3. Roast the chicken and vegetables, turning the vegetables over occasionally, for 50–60 minutes, or until the chicken is golden and cooked through and all the vegetables are tender