Chicken breast with honey-roasted parsnips and carrots
Paleo, Gluten Free, Dairy Free, Soy Free
2 Servings, 630 Calories/Serving, 35 Minutes
Chef Justine’s highlights the sweetness roasted root vegetables with a rosemary and honey glaze. Once the cooking is done, she uses sherry vinegar to make a quick sauce with the fond (that's kitchen-speak for "browned bits") left at the bottom of the pan after searing the chicken.
- 8 baby carrots
- 2-3 shallots
- 1 sprig rosemary
- 1 tablespoon honey
- 2 boneless skin-on chicken breasts
- 1 lemon
- 2 tablespoons sherry vinegar
Prep and roast the vegetables
- Rinse and dry the carrots and parsnips. Cut the parsnips lengthwise into eight pieces. Leave the carrots whole.
- Peel the shallots and slice into rings about 1/4-inch thick.
- Chop the rosemary leaves. In a mixing bowl, combine the parsnips, carrots, and shallots with 1 tablespoon oil, the honey, and half the rosemary. Season with salt and pepper. On a sheet pan, spread the vegetables in an even layer and roast in the oven, stirring once halfway through the cooking time, until browned and just tender, about 25 minutes. Meanwhile, cook the chicken.
Prep and cook the chicken
- Season the chicken with salt and pepper.
- Cut half the lemon into thin slices and cut the other half into wedges.
- With your fingers, loosen the skin on the chicken breast and slip the lemon slices underneath. In a frying pan, warm 1 tablespoon oil until hot but not smoking. Cook the chicken, skin side down, until well browned, about 7 minutes. Turn and continue cooking until the chicken is cooked through, about 5 minutes longer. Transfer to a plate and keep warm.
Make the pan sauce
Nutrition per serving: Calories: 630, Protein: 39 g, Total Fat: 26 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4.5 g, Cholesterol: 95 mg, Carbohydrates: 59 g, Fiber: 10 g, Added Sugar: 9 g, Sodium: 720 mg