Chicken Breasts & Roasted Vegetables

I found myself with some chicken breasts and a few vegetables that needed using up today and so I was racking my brains trying to think of something that I could do with them.

I was wanting a simple supper and yet healthy at the same time. I can be rather lazy at times. I don't always want to spend hours in the kitchen, and I am sure you often feel the same way!

Besides some carrots, parsnips and new potatoes, I also had leeks and some beautiful Asparagus.
Oh, how I love fresh Asparagus in the springtime.   We are not quite there yet in Canada, but another month or so should bring our fresh asparagus into season.

I got rather spoiled living in the UK. Britain raises some of the tastiest and best Asparagus in the world, and that's no lie!!

I used to wait all year for Asparagus season. Generally it ran  from about the end of April to the latter part of June. Not long enough!! But well worth the wait. 

I love asparagus.   Crisp, delicious, fat free and full of fiber and folic acid, it’s great for the heart, boosts your immune system and cancer defense's, great for skin, nails and hair! It's also very versatile.

I found 8 fun facts about asparagus that you might enjoy reading.  You can find them here. 

Because it grows in sandy soil, Asparagus needs to be well washed.  That might put some people off, but that's no chore to me.  I don't mind at all. 

 Once washed, I always like to trim off those pointy side shoot thingies. They can sometimes be a bit bitter. I just take a sharp knife and pull them off.

Then I snap off the bottom woody bits, and discard them.  Its easy to do. Just grab the asparagus and gently bend it by holding it in your two hands. It will usually snap off right where it needs to. 

Once that is done, I am ready to rock!

Steamed, it is delicious served with hollandaise sauce, of if that intimidates you, try a simple mixture of melted butter and lemon juice. 

 My favourite way to eat it is roasted. I toss it with some olive oil, salt and pepper and roast it for about 11 minutes in a hot oven. Once out, I drizzle it with some white balsamic and a dusting of Parmesan cheese. 

 Oh my but it is some good. You can also try rolling it in mayonnaise and parmesan and roasting in a hot oven. Deeeeeeelicious!!!

Today I roasted it with a simple mix of vegetables and some chicken. I planned on serving it with a creamy chive sauce.  Oh my, my tastes buds were tingling just at the thought.

The root vegetables were par boiled and then tossed together with the asparagus, some herbs and a bit of olive oil. I then topped with the Chicken breasts and roasted for a short time.

Everything came out beautifully done. The sauce is simple to do and quite tasty. So don't skip it!

 

WHAT YOU NEED TO MAKE CHICKEN BREASTS & ROASTED VEGETABLES

Simple ordinary fresh ingredients.

• 1 pound (400g) of baby new potatoes, scrubbed clean and sliced about 1/2 inch thick (no need to peel)
• 3 carrots peeled and cut into batons
• 2 leeks, trimmed and sliced into 1 inch thick slices
• 2 parsnips, peeled and cut into batons
• 1 bunch of asparagus, trimmed
• 2 TBS light olive oil
• 4 large boneless, skinless chicken breasts
• onion powder, garlic, salt, pepper and paprika to season

For the Sauce:

• 1 cup (120g) of cream fraiche
• 1/2 cup (120ml) of single cream
• 1 large bunch of chives, snipped
• 2 TBS Dijon mustard

 

HOW TO MAKE CHICKEN BREASTS & ROASTED VEGETABLES

Nothing could be easier! 

Preheat the oven to 200*C/400*F/gas mark6.

Place the potatoes, carrots, leeks and parsnips into a pot of lightly salted boiling water to cover. Parboil for 5 to 6 minutes. Drain well.

Place the 2 TBS of oil into a large roasting tin. Place in the oven to heat up the oil. Once the oil is hot, toss in the parboiled vegetables and the asparagus tips. coating them well with the oil.

Lay the chicken on top and season all well with the onion powder, garlic, salt, pepper and paprika.

Roast for about 25 minutes until thoroughly cooked and beginning to brown. The chicken juices run clear and the internal temperature should be 165*F/74*C.

Heat the crème fraiche, mustard, cream and chives in a small pan over medium low heat for several minutes until heated through.

Serve the chicken with the roasted vegetables with the sauce spooned over top.

 

This was really delicious.  Very simple to make and quite spring like with the fresh vegetables.  Something light and refreshing after all the heavy food we have been eating over the winter months.

Got chicken breasts?  You may also be interested in these other recipes! 

CRISPY CHICKEN BREASTS WITH A HONEY GARLIC SAUCE - A tasty alternative to what you might find  in your local Chinese takeaway.  Healthier  too. Crispy chicken with a fabulously delicious sauce. Simple to make as well.

PAN ROASTED CHICKEN BREASTS WITH THYME - Skin on chicken breasts are roasted and basted with a lush thyme butter sauce while they are cooking.  Delicious tender and moist when done, these are quite simply beautiful. 

Yield: 4

Author: Marie Rayner

Chicken Breasts with Roasted Vegetables

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Roasted potatoes, carrots, parsnips, leeks and asparagus, with tender pieces of chicken breast roasted on top, and accompanied with a delicious crème fraiche, mustard and chive sauce. Simple and delicious, and easy too!

Ingredients

• 1 pound (400g) of baby new potatoes, scrubbed clean and sliced about 1/2 inch thick (no need to peel)
• 3 carrots peeled and cut into batons
• 2 leeks, trimmed and sliced into 1 inch thick slices
• 2 parsnips, peeled and cut into batons
• 1 bunch of asparagus, trimmed
• 2 TBS light olive oil
• 4 large boneless, skinless chicken breasts
• onion powder, garlic, salt, pepper and paprika to season

For the Sauce:

• 1 cup (120g) of cream fraiche
• 1/2 cup (120ml) of single cream
• 1 large bunch of chives, snipped
• 2 TBS Dijon mustard

Instructions

1. Preheat the oven to 200*C/400*F/gas mark6.
2. Place the potatoes, carrots, leeks and parsnips into a pot of lightly salted boiling water to cover. Parboil for 5 to 6 minutes. Drain well.
3. Place the 2 TBS of oil into a large roasting tin. Place in the oven to heat up the oil. Once the oil is hot, toss in the parboiled vegetables and the asparagus tips. coating them well with the oil.
4. Lay the chicken on top and season all well with the onion powder, garlic, salt, pepper and paprika.
5. Roast for about 25 minutes until thoroughly cooked and beginning to brown. The chicken juices run clear and the internal temperature should be 165*F/74*C.
6. Heat the crème fraiche, mustard, cream and chives in a small pan over medium low heat for several minutes until heated through.
7. Serve the chicken with the roasted vegetables with the sauce spooned over top.

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