Roasted Chicken Breasts With Root Vegetables and Thyme

Name: Roasted Chicken Breasts With Root Vegetables and Thyme
Ingredients: 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

Roasted Chicken Breasts With Root Vegetables and Thyme was pinched from <a href="http://www.food.com/recipe/roasted-chicken-breasts-with-root-vegetables-and-thyme-492571" target="_blank">www.food.com.</a>

INGREDIENTS

•

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

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes