Name: Lemon-Butter Chicken with Honey-Roasted Parsnips & Carrots
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 12 medium carrots; 1.02 kg chicken breasts, boneless skinless; 1 ½ small pkgs fresh rosemary; 3 lemons; 6 medium parsnips; black pepper; butter, unsalted; extra virgin olive oil; honey; salt

Lemon-Butter Chicken with Honey-Roasted Parsnips & CarrotsLemon-Butter Chicken with Honey-Roasted Parsnips & Carrots — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

12 medium carrots

1.02 kg chicken breasts, boneless skinless

1 ½ small pkgs fresh rosemary

3 lemons

6 medium parsnips

black pepper

butter, unsalted

extra virgin olive oil

honey

salt

Instructions

Heat the oven to 450°F (232°C).

Wash and dry the fresh produce.

Trim and discard the stem ends and peel the carrots; quarter lengthwise into wedges and transfer to a baking sheet.

Trim and discard the stem ends and peel the parsnips; cut lengthwise into uniform wedges (about the same size as the carrots); add to the baking sheet.

Pinch the top of the rosemary stems with one hand while sliding the other hand down to remove the leaves; discard the stems and roughly chop the leaves. Sprinkle half of the rosemary over the vegetables (save the rest for the chicken).

Drizzle the vegetables with olive oil and honey and season with salt and pepper; toss to coat.

Spread the vegetables in an even layer and place the sheet in the oven. Roast, stirring once halfway through the cooking time, until browned and tender, 15 to 20 minutes.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.

Season the chicken with salt and pepper on both sides.

Heat a skillet over medium heat.

Add butter to the skillet and swirl to coat the bottom.

Place the chicken in the skillet and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.

Zest and juice 1 ½ of the lemons into a small bowl, then add the remaining rosemary. Thinly slice the other one and a half lemons into rounds.

Once the chicken has been transferred, add more butter and the lemon slices to the skillet. Cook the lemon, turning once, until lightly browned, 2 to 3 minutes.

Return the chicken to the skillet and pour in the lemon-rosemary sauce. Turn the chicken over a few times to coat it in the sauce. Cook until the juices are reduced, 1 to 2 minutes.

Divide the chicken and lemon slices between plates and add the roasted vegetables on the side. Enjoy!

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