---
title: "Oven Roasted Chicken: Winter Veggies and Lemon Thyme Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herb-roasted-chicken-and-vegetab-5835adfa7d69bf47fe389312
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Chicken
  - Roasted Veggies
  - Winter
  - Comfort Food
rating: 4.0
rating_count: 2500
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/oven-roasted-chicken.avif"
---
Preheat oven to 400°F. Trim and halve @brussels sprouts{1%cup} lengthwise. Peel and cut @carrots{1%cup} and @parsnip{1%piece} into ¼-inch diagonal slices. Strip @thyme{1%tbsp} off stems and discard stems. Halve @lemon{1%piece}. Bring 1 cup @water{1%cup} and a pinch of @salt{1%tsp} to a boil in a #small pot{}.

Toss brussels sprouts, carrots, and parsnip on a #baking sheet{} with half the thyme, a drizzle of @olive oil{3%tbsp}, and a pinch of salt and @pepper{1%tsp}. Roast until lightly browned ~{20%minutes}. Toss halfway through.

Add @basmati rice{1%cup} to boiling water, cover, and reduce to a simmer. Cook until tender ~{15%minutes}.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Season @chicken breasts{2%pieces} all over with salt and pepper. Add to pan and cook until browned ~{2%minutes} per side. Transfer chicken to a baking sheet and roast until juices run clear when pierced with a knife ~{5%minutes}. Set aside to rest ~{5%minutes}.

Heat a drizzle of olive oil in same pan over medium heat. Stir in @gluten free chicken demi glace{1%tbsp}, remaining thyme, and ½ cup water. Simmer until thickened and reduced by half ~{2%minutes}. Remove pan from heat and stir in a squeeze of lemon and ½ tbsp @butter{1%tbsp}. Season with salt and pepper.

Thinly slice chicken. Fluff rice with a fork and toss with ½ tbsp butter. Serve chicken on a bed of rice with veggies. Drizzle with pan sauce.