In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken breast with honey-roasted parsnips and carrots

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

8 baby carrots
Parsnips
2-3 shallots
1 sprig rosemary
1 tablespoon honey
2 boneless skin-on chicken breasts
1 lemon
2 tablespoons sherry vinegar
Parsnips
2-3 shallots
1 sprig rosemary
1 tablespoon honey
2 boneless skin-on chicken breasts
1 lemon
2 tablespoons sherry vinegar

Nutrition per serving

Calories 630, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 720mg (31% DV), Total Carb. 59g (21% DV), Fiber 10g (36% DV), Protein 39g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and roast the vegetables

Heat the oven to 400°F.

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

Return the pan used to cook the chicken to low heat, add the vinegar, 2 tablespoons water, and the remaining rosemary. With a wooden spoon or metal spatula, scrape up the caramelized bits at the bottom of the pan. Cook until the sauce has thickened slightly, about 2 minutes. Season with salt and pepper.

Serve

Transfer the chicken to individual plates and garnish with the lemon wedges. Toss the vegetables in the pan sauce and serve alongside the chicken.

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