Description
This vibrant dish combines tender chicken with roasted parsnips, all glazed in a sweet and tangy apple cider sauce for a comforting weeknight meal.
Ingredients
Scale
- 1 to 1.5 pounds boneless, skinless chicken breasts
- 1 cup real apple cider (not just juice)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 4 medium-sized parsnips (peeled and cut into chunks)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the chicken breasts generously with salt and pepper.
- In a bowl, mix apple cider, balsamic vinegar, garlic powder, and chopped rosemary to create your glaze.
- In a large bowl, toss the parsnip chunks with olive oil, salt, and pepper until evenly coated.
- Place the seasoned chicken in the center of the baking sheet and arrange the parsnip chunks around it.
- Pour half of your apple cider glaze over both the chicken and parsnips.
- Roast in the preheated oven for about 25-30 minutes or until the internal temperature of the chicken reaches at least 165°F (74°C).
- Baste once or twice with remaining glaze during cooking.
- Let the chicken rest for five minutes before slicing.
- Serve alongside roasted parsnips and drizzle any leftover sauce over everything.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added flavor, try marinating the chicken in the glaze for an hour before cooking. Substitute parsnips with carrots or sweet potatoes for a different taste. Leftovers can be stored in an airtight container in the refrigerator for up to three days.