Oven-Roasted Chicken and Winter Veggies
with Lemon Thyme Pan Sauce
Oven-Roasted Chicken and Winter Veggies
Tender roasted chicken with hearty winter vegetables, finished with a bright lemon-thyme pan sauce for a cozy, flavorful dinner.
Ingredients
For 4 servings
- 16 ounce Brussels Sprouts
- 24 ounce Chicken Breasts
- 1 unit Gluten Free Chicken Demi Glace
- 1 unit Lemon
- 12 ounce Parsnip
- 24 ounce Sweet Potatoes
- ¼ ounce Thyme
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories588
Protein49g
Carbs71g
Fat14g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumDietitian WinFamily FriendlyChild friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, use olive oil or a plant-based butter in place of any butter finish in the sauce. If you need a different poultry option, boneless turkey cutlets fit the same flavor profile and keep the meal lean.
What to serve with it
Serve with a crisp green salad or steamed green beans to add freshness and keep the plate light. A simple crusty gluten-free bread or a side of herbed rice works well for soaking up the bright sauce.
You might also like
Trick-or-Thyme-Roasted Chicken
35 min443 cal
Jammy Apricot Chicken
35 min484 cal
Chicken Satay Skewers
35 min632 cal
Zucchini-and-Parmesan-Crusted Chicken
30 min514 cal
Coconut-Crusted Chicken Fingers
30 min621 cal
Rosemary Skewers
30 min432 cal
Crispy Chicken Milanese
30 min522 cal
Skewer-Less Chicken Kebabs
30 min592 cal