Herb Glazed Chicken with Veggie Mix
The herbs in this easy glaze make a fantastic flavoring for perfectly seared chicken breast and roasted butternut quash and seasonal root veggies.
Equipment
- Cutting Board
- Chef Knife
- Mixing bowl
- 2 Sheet Trays
- Tongs
- Thermometer
- Saute Pan
- Heat resistant spoon/spatula
Ingredients
- 1 each Chicken Breast halved
- 1/2 each Butternut Squash peeled, diced
- 3 each Radish quartered
- 1 each Carrot peeled, diced
- 1 stalk Celery diced
- 1 each Potato diced
- 1 clove Garlic minced
- 1 Tbsp Rosemary chopped
- 2 Tbsp Thyme chopped
- 1 Tbsp Sage chopped
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 350 F.
- Toss the butternut squash with oil, salt and pepper and spread on a sheet tray. Toss the rest of the veggies with oil, salt, pepper, garlic, 1/2 the herbs and spread on a sheet pan. Roast in the oven until tender 15-20 minutes.
- Season chicken with salt, pepper and 1/2 the herbs and sear in a pan with a bit of oil. Finish in the oven on a sheet tray until an internal temp of 165 F, about 15 minutes.
- In the pan from the chicken add in stock to deglaze the pan, scrape the bit off the bottom of the pan and let stock reduce to a glaze. Glaze chicken to serve
- Serve & Enjoy!
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 19mgPotassium: 95mgFiber: 2gSugar: 1gVitamin A: 584IUVitamin C: 13mgCalcium: 77mgIron: 2mg
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