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Recipe Summary

prep:
20 mins
bake:
35 mins
cook:
13 mins
total:
1 hr 8 mins
Servings:
4
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Ingredients

Vegetables
Chicken

Directions

Instructions Checklist
  • Heat oven to 450 degrees F. Coat a large baking pan with cooking spray.

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Vegetables
  • Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast at 450 degrees F. for 35 minutes, turning after 15 minutes.

Chicken
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining tablespoon oil and chicken. Remove chicken to plate.

  • Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes.

  • Spoon sauce over chicken. Serve with the roasted vegetables.

Nutrition Facts

489 calories; fat 16g; cholesterol 82mg; saturated fat 3g; carbohydrates 48g; insoluble fiber 8g; protein 37g; sodium 681mg.
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