ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME

Roasted Chicken Breasts With Root Vegetables and Thyme image

Provided by ratherbeswimmin

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil, plus more for the pan
4 medium red potatoes, scrubbed and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons salt, divided
1 teaspoon fresh ground black pepper, divided
4 bone-in skin-on chicken breast halves (about 10 oz. each)
1 cup canned low sodium chicken broth
1 tablespoon unsalted butter, chilled

Steps:

Position a rack in the upper third of the oven and preheat the oven to 425°.
Lightly oil a roasting pan.
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.
Spread in the roasting pan.
Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
Nestle the chicken, skin side up, among the vegetables.
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.
Transfer the chicken and vegetables to a platter.
If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
In either case, tent the platter while making the pan sauce.
Place the roasting pan over 2 burners on high heat.
Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
Boil until reduced to about 1/3 cup, about 5 minutes.
Remove from the heat, and whisk in the butter to lightly thicken the sauce.
Pour over the chicken and vegetables and serve hot.