Roast Chicken & Root Vegetables with Balsamic Honey Reduction

Prep Time: 20 min
Cook Time: 45 min
Serves: 4

This cold weather, cozy-up dish is a fantastic introduction to parsnips and squash. Chicken breast and root vegetables are simply tossed together, oven roasted and served with an enticing balsamic vinegar and red wine reduction.


4 cups (1 L) butternut squash, peeled and cubed
1 white onion, large
4 parsnips, large
1 1/2 lb (0.7 kg) bone-in, skinless chicken breasts
2 tbsp (30 mL) olive oil
1/4 tsp (1.25 mL) rosemary, dried
1/4 tsp (1.25 mL) thyme, dried
1/4 tsp (1.25 mL) basil, dried
1/2 tsp (2.5 mL) sea salt
1/2 tsp (2.5 mL) black pepper, freshly ground
1/2 cup (125 mL) balsamic vinegar
1/2 cup (125 mL) dry red wine
2 tbsp (30 mL) honey
1/4 cup (60 mL) parsley, fresh, chopped, for garnish
1/2 cup (125 mL) red wine vinegar


1 Preheat oven to 350°F (175°C).
2 Cut squash in half and remove seeds. Peel and cut into 1 inch (2.5 cm) cubes. Cut the onion in half vertically. Peel and cut each half into four chunks each lengthwise. Cut the parsnips into 1 inch (2.5 cm) chunks. Add vegetables to a large bowl with the chicken breasts. Toss with olive oil, rosemary, thyme, basil, sea salt and freshly ground black pepper.
3 Spread out on large baking sheet or roasting pan. Roast for 45 minutes until cooked through or chicken reaches internal temperature of 165°F (74°C). Flip pieces over during cooking.
4 Make the honey red wine reduction while the chicken and vegetables are roasting by combining the balsamic vinegar, red wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half (about 20-25 minutes).
5 To serve place roast chicken and vegetables on a platter. Drizzle sauce over. Garnish with fresh chopped parsley.