Description
Delight in the flavors of fall with this Sheet Pan Apple Cider Glazed Chicken and Parsnips, a comforting one-pan meal that beautifully balances sweet and savory notes.
Ingredients
Scale
- 1.5 pounds chicken breast (or thighs)
- 1/2 cup pure apple cider
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 medium parsnips, peeled and chopped into even pieces
- Salt to taste
- Black pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a bowl, whisk together apple cider, Dijon mustard, minced garlic, salt, and pepper.
- 3. Place the chicken in an oven-safe dish or on a sheet pan lined with parchment paper. Brush generously with the apple cider glaze.
- 4. While preparing the chicken, peel and chop your parsnips into even pieces for uniform cooking.
- 5. Arrange the chopped parsnips around the chicken on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- 6. Roast everything in the preheated oven for about 25-30 minutes until the chicken reaches an internal temperature of at least 165°F (74°C) and the parsnips are tender.
- 7. Allow resting for a few minutes before serving, drizzling any remaining glaze over the chicken and parsnips.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: - For added flavor, marinate the chicken in apple cider overnight. - Feel free to substitute parsnips with carrots or sweet potatoes based on your preference. - Fresh herbs like thyme or rosemary can elevate this dish further.