Chicken with Root Vegetables

By devogirl

Chicken with Root Vegetables slow-roasts sweet potato, turnips, and carrot with maple syrup, producing a slightly sweet glaze for these root vegetables. The ease of Chicken with Root Vegetables makes it a perfect choice for a one-pan weeknight dinner.

Amount per serving
Calories: 409
Fat: 9.2g
Saturated fat: 1.8g
Sodium: 660mg

Ingredients

• 2 1/2 cups cubed peeled sweet potato
• 2 cups peeled turnip wedges
• 1 cup 1-inch carrot slices
• 2 tablespoons maple syrup
• 5 halved shallots
• 1 1/2 tablespoons olive oil
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white balsamic vinegar
• 1 ounce fresh Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh thyme

Preparation

Step 1

Preheat oven to 450°.

Combine sweet potato, turnip wedges, ­carrot slices, maple syrup, and shallots with olive oil, garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange mixture in a 13 x 9–inch glass baking dish.

Bake at 450° for 40 minutes, stirring once.

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange chicken over vegetable mixture. Reduce oven temperature to 350°; bake at 350° for 20 minutes or until chicken is done.

Let chicken stand 5 minutes; slice. Toss vegetable mixture with white balsamic vinegar. Shave Parmigiano-Reggiano cheese over mixture, and sprinkle with chopped fresh thyme.