Balsamic Roasted Winter Chicken & Veggies Dinner

I love roasted veggies, and not just on Thanksgiving, but any time of the year! It’s another cold day in Iowa so I thought I would make a warm winter dish. As I was coming up with this recipe, I thought that I would try something that I have never done or even ate before! And that is Parsnips.

I’ve heard a lot about Parsnips, and I’ve seen a lot of cooking shows on Food Network that have used them in various dishes. But I have never actually ate a Parsnip before. So since I am an adventurous cook and eater I thought that I would give it a try. I can happily report that Parsnips are one of my new favorite veggies!

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Balsamic Roasted Winter Chicken & Veggies Dinner

4 Chicken Breasts

2 Medium Sized Sweet Potatoes, cut into chunks

1 Yellow Onion, cut into chunks

2 to 3 Parsnips, peeled and cut into chunks

1 to 2 Beets, cut into chunks

Handful of Thyme

Handful of Rosemary

1 Cup Chicken Broth

2 tbsp. Balsamic Vinegar

Dash of Salt & Pepper

Preheat the oven to 400 F.

Cut all the veggies and place into a roasting pan. Add the chicken broth, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss to combine.

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Place the chicken on top of the veggies. Roast the chicken and veggies for about 45 to 5o min.

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