The Table: Chicken with Roasted Vegetables…

Chicken with Roasted Vegetables



3 cups cubed butternut squash

2 Large Yukon Gold Potatoes Chopped

2 carrots, peeled and cut 1-inch pieces

1 large parsnip, peeled and cut into 1/2-inch pieces

1 large red onion, cut into 1-inch wedges

3 tablespoons extra-virgin olive oil

2 teaspoons minced fresh rosemary

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper


6 skinless, boneless chicken breast halves

1/4 teaspoon salt

1 pinch ground black pepper to taste

1 teaspoon turmeric

3 tablespoons extra-virgin olive oil

1/2 cup low-sodium chicken broth

1/4 cup white rice vinegar

2 tablespoons honey

2 tablespoons whole-grain mustard



  1. Place an 11×17-inch baking sheet in the oven and preheat to 425 degrees F.

  2. Combine butternut squash, carrots, parsnip, potatoes, and red onion in a large resealable bag; add olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and shake to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.

  3. Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.


  1. Pound chicken to 1/2-inch thickness on a work surface; season with 1 tablespoon oil in a resealable bag with 1/4 teaspoon salt and ground black pepper to taste and turmeric. Shake to coat.

  2. Heat 3 tablespoons olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.

  3. Pour chicken broth and vinegar into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

  4. Stir honey and mustard into vinegar mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

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