Ingredients
-
2
-
4
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
4
-
1
-
1
-
-
-
-
Directions
Roasted Chicken Breasts With Root Vegetables and Thyme, In ‘Autumn Gatherings’ by Rick Rodgers, Simple and easy but looks like you worked really hard I didn’t have parsnips and added shallots Cooking time may vary I will definitely make this again!, In ‘Autumn Gatherings’ by Rick Rodgers
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Steps
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1
Done
|
Position a Rack in the Upper Third of the Oven and Preheat the Oven to 425. |
|
2
Done
|
Lightly Oil a Roasting Pan. |
|
3
Done
|
Toss the Potatoes, Carrots, Turnip, and Parsnip in a Large Bowl With the Oil, 1 Teaspoon of the Thyme, 3/4 T. Salt, Adn 1/2 T. Pepper. |
|
4
Done
|
Spread in the Roasting Pan. |
|
5
Done
|
Season the Chicken With the Remaining 3/4 T. Salt and 1/2 T. Pepper, Then Sprinkle With the Remaining 1 T. Thyme. |
|
6
Done
|
Nestle the Chicken, Skin Side Up, Among the Vegetables. |
|
7
Done
|
Roast, Occasionally Scraping Up and Turning the Vegetables With a Metal Spatula, Until the Vegetables Are Tender and an Instant-Read Thermometer Inserted in the Thickest Part of the Chicken Breasts Reads 170, About 35 Minutes. |
|
8
Done
|
Transfer the Chicken and Vegetables to a Platter. |
|
9
Done
|
If the Chicken Is Tender Before the Vegetables Are Done, Tent the Chicken With Foil, Then Continue Roasting the Vegetables. |
|
10
Done
|
in Either Case, Tent the Platter While Making the Pan Sauce. |
|
11
Done
|
Place the Roasting Pan Over 2 Burners on High Heat. |
|
12
Done
|
Add the Broth and Bring to a Boil, Scraping Up the Browned Bits in the Bottom and Sides of the Pan. |
|
13
Done
|
Boil Until Reduced to About 1/3 Cup, About 5 Minutes. |
|
14
Done
|
Remove from the Heat, and Whisk in the Butter to Lightly Thicken the Sauce. |
|
15
Done
|
Pour Over the Chicken and Vegetables and Serve Hot. |
