Categories: Meals
Ingredients
- 1/2 cup balsamic vinegar
- 1 tbsp. raw honey
- 4 tsp Dijon, divided
- 1/2 tsp dried marjoram
- 1 1/2 tsp dried thyme, divided
- 3 parsnips, halved lengthwise and cut widthwise into 2-inch sticks
- 2 carrots, halved lengthwise and cut widthwise into 2-inch sticks
- 1 fennel bulb, sliced into 2-inch pieces (fronds reserved)
- 1 tbsp. olive oil
- 1/2 tsp each salt and pepper, divided
- 4 chicken breasts, trimmed
- 1/2 cup plain yogurt
- 1 garlic clove, minced
Directions
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In a small saucepan on medium, bring vinegar and honey to a boil. Cook, stirring occasionally, until liquid has reduced by half and coats the back of a spoon, 5-6 minutes. Stir in 2 tsp Dijon, marjoram and 1/2 tsp thyme. Remove from heat and cool completely.
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Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
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In a large bowl, toss together parsnips, carrots, fennel, oil, 1 tsp thyme and 1/4 tsp each salt and pepper. Spread veggies on prepared baking sheet and bake for 15 minutes.
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Meanwhile, transfer half of cooled balsamic glaze to a separate bowl and use to brush chicken; sprinkle chicken with 1/4 tsp each salt and pepper. Push vegetables to one side of baking sheet. Place chicken on the other side of baking sheet. Return to oven and cook until chicken is no longer pink on inside, 20-22 minutes.
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Meanwhile, in a small bowl, combine yogurt, 2 tsp Dijon and garlic.
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Divide roasted chicken and veggies among serving plates. Drizzle remaining balsamic reduction over chicken servings. Dollop yogurt mixture over vegetables and garnish with reserved fennel fronds.