Savoury Chicken and Roasted Vegetables

 

This is tasty and simple and only uses 2 pans!

Ingredients

2 Chicken breasts

2 medium Potatoes, cut into 1/2 " pieces, approx. 2 cups

1 medium Carrot, peeled and cut into 1/4" rounds

2 Cups Broccoli, cut into bite sized pieces, approx. 2 cups

1 Shallot, thinly sliced

1/2 cup Chicken Broth

3 Tbsp Sour Cream

2 Tbsp Butter

1/3 cup Fresh Parsley, roughly chopped

1 Tbsp Thyme, divided

1 clove Garlic, diced or grated

Oil

Salt and Pepper

Preheat oven to 450F

Toss Potatoes, Carrots, Broccoli and half of the Thyme with 1 Tbsp Oil.  Arrange evenly on parchment lined baking sheet.  Season with Salt and Pepper.  Roast in middle of oven 12-14 minutes.

While veggies are cooking, season Chicken with Salt, Pepper and remaining Thyme.  Heat a large, non-stick pan over medium heat.  When hot, add 1/2 Tbsp Oil then Chicken.  Cook until golden brown, 3-4 minutes per side.

Remove pan from heat and veggies from oven.  Turn vegetables and place chicken on top of them.  Return to oven for another 12-14 minutes until chicken is cooked through.

Heat the same pan over medium heat.  Add Butter, then Shallots and Garlic.  Cook, stirring often, until shallots are softened, 2-3 minutes.  Add Chicken Broth and cooking, stirring often until gravy slightly thickens, 3-4 minutes.  Remove from heat and stir in Sour Cream and Parsley. 

Divide chicken and vegetables between plates and spoon gravy on top.