Grilled Chicken

Tuck into a hearty and healthful supper


2 tbsp extra virgin olive oil, plus more for the pan
4 medium baby beet potatoes,
scrubbed diced into one-inch pieces
2 medium baby carrots, peeled,
diced into one-inch pieces
250g broccoli medium, cut into one-inch pieces
1 bunch asparagus cut into one-inch pieces
2 tsp fresh thyme, chopped, divided
11/2 tsp salt, divided
1 tsp ground black pepper, fresh, divided
2 chicken breasts
1 cup low sodium chicken broth, canned
1 tbsp butter, unsalted



2 tbsp olive oil, extra-virgin
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp pure maple syrup (or honey), optional
1⁄4 tsp table salt
1⁄4 tsp black pepper, freshly ground


1. Position a rack in the upper third of the
oven and preheat the oven to 180°C.
2. Lightly oil a roasting pan.
3. Toss the potatoes, carrots, broccoli, and asparagus
in a large bowl with the oil, one teaspoon of thyme,
three-fourth teaspoon salt, and half teaspoon
pepper and put into the roasting pan.

4. Season the chicken with the remaining three-fourth
teaspoon salt and pepper, and then sprinkle with
the remaining one teaspoon thyme.

5. Nestle the chicken in the vegetables, skin side up.
6. Roast for about 35 minutes, occasionally tossing the
vegetables with a spatula, until the
vegetables are tender. Prick the meat and if the
juices run clear, the chicken is done.
7. However, if the chicken is still tender before the
vegetables are done, tent the chicken with foil, then
continue roasting the vegetables. In either case, tent
the platter while making the pan sauce.
8. Transfer the chicken and vegetables onto a platter.
9. Place the roasting pan over two burners
on a high heat.
10. Add the broth and bring to a boil, scraping up the
browned bits on the bottom and sides of the pan.
11. Boil until reduced to about one-third cup,
about five minutes.
12. Remove from the heat, and whisk in the
butter to lightly thicken the sauce.
13. Pour over the chicken and vegetables. Serve hot.