Roasted Garlic Chicken and Winter Vegetables
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.
Ingredients
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
Winter Vegetables
- 1 sweet potato
- 1 parsnip
- 1 beet
- 1 turnip
- 2 TBSP olive oil
- 2 TBSP honey
- 1 tsp salt
Instructions
- 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.
