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PrintRoast Chicken & Root Vegetables with Balsamic Honey Reduction
This cold weather, cozy-up dish is a fantastic introduction to parsnips and squash. Chicken breast and root vegetables are simply tossed together, oven roasted and served with an enticing balsamic vinegar and red wine reduction.
![[+]](/images/uploads/recipes/2011/Aug/08/537_view.jpg)
Roast Chicken & Root Vegetables with Balsamic Honey Reduction
4 cups
butternut squash, peeled and cubed
1 L
1
white onion, large
1
4
parsnip(s), large
4
1 1/2 lb
bone-in, skinless chicken breasts
675 g
2 Tbsp
olive oil
30 mL
1/4 tsp
rosemary, dried
1.25 mL
1/4 tsp
thyme, dried
1.25 mL
1/4 tsp
basil, dried
1.25 mL
1/2 tsp
sea salt
2.5 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1/2 cup
balsamic vinegar
125 mL
or
1/2 cup
red wine vinegar
125 mL
1/2 cup
dry red wine
125 mL
2 Tbsp
honey
30 mL
1/4 cup
parsley, fresh, chopped, for garnish
60 mL
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
20 min
Roast Chicken & Root Vegetables with Balsamic Honey Reduction
1
Preheat oven to 350°F (180°C).
2
Cut squash in half and remove seeds. Peel and cut into 1 inch (2.5 cm) cubes. Cut the onion in half vertically. Peel and cut each half into four chunks each lengthwise. Cut the parsnips into 1 inch (2.5 cm) chunks. Add vegetables to a large bowl with the chicken breasts. Toss with olive oil, rosemary, thyme, basil, sea salt and freshly ground black pepper.
3
Spread out on large baking sheet or roasting pan. Roast for 45 minutes until cooked through or chicken reaches internal temperature of 165°F (74°C). Flip pieces over during cooking.
4
Make the honey red wine reduction while the chicken and vegetables are roasting by combining the balsamic vinegar, red wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half (about 20-25 minutes).
5
To serve place roast chicken and vegetables on a platter. Drizzle sauce over. Garnish with fresh chopped parsley.
Notes: For a gluten free version make sure you choose a balsamic vinegar without added wheat or gluten. Alternately, use red wine vinegar.
Developed for CFC by Nancy Guppy, RD, MHSc.
Developed for CFC by Nancy Guppy, RD, MHSc.
