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INGREDIENTS
GARLIC HERB CHICKEN
1.5 pounds boneless, skinless breast fillets
5 cloves garlic
1 TBSP fresh parsley leaves only from 3 - 4 sprigs
1 TBSP fresh thyme leaves only from 6 - 8 sprigs
1 medium lemon, zest only
1 tsp kosher salt
1/2 tsp black pepper
WINTER VEGETABLES
1 sweet potato
1 parsnip
1 golden beet
1 turnip
2 TBSP olive oil
2 TBSP honey
1 tsp salt
INSTRUCTIONS
Heat oven to 425 degrees.
Coat pan or baking dish with a thin layer of olive oil.
Mince garlic, zest lemon, and pluck leaves from the parsley and thyme and chop. Combine garlic, lemon zest, parsley, thyme leaves, salt, and pepper in a small bowl to make a paste.
Rub the garlic paste liberally over the chicken breast fillets and place in the baking dish.
Slice vegetables into 1/4" thick rounds, half-moon, or quarter moon shapes. Toss with olive oil, *honey, and salt.
Layer the vegetables into the same pan surrounding the chicken. **If any sauce remains in the bottom of the bowl, pour it evenly over the vegetables.
Place the pan into the center of the hot oven and roast for 25 - 30 minutes, or until the internal temperature of the chicken reaches 165 degrees. Then turn the broiler on high and broil for an additional 2 - 3 minutes to caramelize the garlic and crisp up the edges of the vegetables.
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