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Preheat oven to 350°F (175°C).
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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.
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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.
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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).
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To serve place roast chicken and vegetables on a platter. Drizzle sauce over. Garnish with fresh chopped parsley.
Recipes
Roast 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.
Ingredients
- Serves: 4
- Prep Time:
- Cook Time:
- 4 cups (1 L) butternut squash, peeled and cubed
- 1 white onion, large
- 4 parsnips, large
- 1 1/2 lb (0.7 kg) bone-in, skinless chicken breasts
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1.25 mL) rosemary, dried
- 1/4 tsp (1.25 mL) thyme, dried
- 1/4 tsp (1.25 mL) basil, dried
- 1/2 tsp (2.5 mL) sea salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1/2 cup (125 mL) balsamic vinegar
- or
- 1/2 cup (125 mL) dry red wine
- 2 tbsp (30 mL) honey
- 1/4 cup (60 mL) parsley, fresh, chopped, for garnish
- 1/2 cup (125 mL) red wine vinegar
Instructions
For a gluten free version make sure you choose a balsamic vinegar without added wheat or gluten. Alternately, use red wine vinegar.
Nutrition Info
- Per 540 g serving Amount
- Calories 520
- Protein 49 g
- Fat 11 g
- Saturated Fat 2 g
- Carbohydrate 51 g
- Fibre 6 g
- Sugar 22 g
- Cholesterol 115 mg
- Sodium 430 mg
- Per 540 g serving % Daily Value
- Potassium 44
- Calcium 15
- Iron 20
- Vitamin A 220
- Vitamin C 90
- Vitamin B6 82
- Vitamin B12 38
- Folate 50
- Magnesium 57
- Zinc 28
