Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
Oven-Roasted Chicken with Winter Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce
Tender oven-roasted chicken with hearty winter vegetables and fluffy basmati rice, finished with a bright lemon-thyme pan sauce for a cozy, flavorful dinner.
Ingredients
For 4 servings
- 1 cup Basmati Rice
- 16 ounce Brussels Sprouts
- 12 ounce Carrots
- 24 ounce Chicken Breasts
- 2 unit Gluten Free Chicken Demi Glace
- 1 unit Lemon
- 12 ounce Parsnip
- ¼ ounce Thyme
Additional Ingredients
- 2 tablespoon Butter
- 2 tablespoon Olive Oil
- box Pepper
- box Salt
Swaps and substitutions
For dairy-free needs, keep the dish as is and skip any buttery finish to the sauce, since milk is already the listed allergen concern. If you want to vary the produce, swap the Brussels sprouts, carrots, or parsnip for other roasting vegetables like broccoli, cauliflower, or sweet potato.
What to serve with it
Serve with a crisp green salad or simple steamed greens to lighten the plate, and add warm crusty gluten-free bread if you want something extra on the side. A bright apple or pear dessert keeps the winter-vegetable flavors feeling fresh.
