Grilled Chicken

Tuck into a hearty and healthful supper

Cooking Time: 2 hours Serves: 2



2 tbsp extra virgin olive oil, plus more for the pan4 medium baby beet potatoes,scrubbed diced into one-inch pieces2 medium baby carrots, peeled,diced into one-inch pieces250g broccoli medium, cut into one-inch pieces1 bunch asparagus cut into one-inch pieces2 tsp fresh thyme, chopped, divided11/2 tsp salt, divided1 tsp ground black pepper, fresh, divided2 chicken breasts1 cup low sodium chicken broth, canned1 tbsp butter, unsalted

For the dressing 

2 tbsp olive oil, extra-virgin2 tbsp balsamic vinegar1 tsp Dijon mustard1 tsp pure maple syrup (or honey), optional¼ tsp table salt¼ 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.


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