It’s winter time! If your trying to eat seasonally it can be hard to come up with good ideas when there isn’t as much growing. So, here is a great recipe to try in order to use those hearty root vegetables that are in season during winter.
Garlic Herb Chicken
- 1.5 pounds boneless, skinless breast fillets
- 5 cloves garlic
- 1 TBSP fresh parsley, leaves only from 3 – 4 sprigs
- 1 TBSP fresh thyme, leaves only from 6 – 8 sprigs
- 1 medium lemon, zest only
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 sweet potato
- 1 parsnip
- 1 beet
- 1 turnip
- 2 TBSP olive oil
- 2 TBSP honey
- 1 tsp salt
- Heat oven to 425 degrees.
- Coat pan or baking dish with a thin layer of olive oil.
- Mince garlic, zest lemon, and pluck leaves from the parsley and thyme and chop. Combine garlic, lemon zest, parsley, thyme leaves, salt, and pepper in a small bowl to make a paste.
- Rub the garlic paste liberally over the chicken breast fillets and place in the baking dish.
- Slice vegetables into 1/4″ thick rounds, half moon, or quarter moon shapes. Toss with olive oil, *honey, and salt.
- Layer the vegetables into the same pan surrounding the chicken. **If any sauce remains in the bottom of the bowl, pour it evenly over the vegetables.
- Place the pan into the center of the hot oven and roast for 25 – 30 minutes, or until the internal temperature of the chicken reaches 165 degrees. Then turn the broiler on high and broil for an additional 2 – 3 minutes to caramelize the garlic and crisp up the edges of the vegetables.