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.
Serves: 4
Prep Time: 20 min
Cook Time: 45 min

Ingredients

4 cups butternut squash, peeled and cubed
1 white onion, large
4 parsnips, large
1 1/2 lb bone-in, skinless chicken breasts
2 tbsp olive oil
1/4 tsp rosemary, dried
1/4 tsp thyme, dried
1/4 tsp basil, dried
1/2 tsp sea salt
1/2 tsp black pepper, freshly ground
1/2 cup balsamic vinegar
or
1/2 cup dry red wine
2 tbsp honey
1/4 cup parsley, fresh, chopped, for garnish
1/2 cup red wine vinegar

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Preheat oven to 350°F (175°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.

Helpful Tip

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
Calories520
Protein49 g
Fat11 g
Saturated Fat2 g
Carbohydrate51 g
Fibre6 g
Sugar22 g
Cholesterol115 mg
Sodium430 mg
Per 540 g serving % Daily Value
Potassium44
Calcium15
Iron20
Vitamin A220
Vitamin C90
Vitamin B682
Vitamin B1238
Folate50
Zinc28