Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz / 170-225g each), patted dry
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (3g)
  • 2 cloves garlic, minced (6g)
  • ½ cup balsamic vinegar (120ml)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon fresh thyme leaves (optional, for garnish)
  • 1 lb (450g) mixed root vegetables (carrots, parsnips, sweet potatoes, turnips), peeled and chopped into 1-inch pieces
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 2 cloves garlic, minced (6g)
  • 1 tablespoon fresh rosemary, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss root vegetables with olive oil, salt, pepper, garlic, and rosemary (if using) in a large bowl. Spread in a single layer on the roasting pan.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While vegetables are roasting, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side, until golden brown.
  4. Remove chicken from skillet and set aside. In the same skillet (or a small saucepan), add minced garlic and cook for 30 seconds until fragrant. Pour in balsamic vinegar and honey. Bring to a simmer and reduce heat to low. Simmer for 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon.
  5. Return the chicken breasts to the skillet and spoon the balsamic glaze over them, ensuring they are well coated. Cook for another 3-5 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste occasionally with the glaze.
  6. Let the chicken rest for a few minutes before serving. Garnish with fresh thyme leaves (if using). Serve the balsamic glazed chicken alongside the roasted root vegetables.