Butter Braised Carrots and Parsnips with Roast Chicken, Spices and Herbs

Butter Braised Carrots and Parsnips with Roast Chicken, Spices and Herbs
  • Prep Time: 20
  • Total Time: 120
  • Servings: 4.0

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About this Recipe

Mix fresh herbs, veggies, and lemon to create a holiday recipe that will have the whole family craving more.


1 Maple Leaf Prime® Seasoned Flattened Chicken
4 Medium carrots
4 Medium parsnips
3 tbsp (45 mL) Butter
Salt and pepper
2 Cloves garlic, minced
3 tbsp (45 mL) Chopped chives
1 tsp (5 mL) Chopped fresh thyme
1 tsp (5 mL) Lemon zest
1 tbsp (15 mL) Freshly squeezed lemon juice


PREHEAT oven to 375°F (190°C).

PLACE chicken on baking sheet and roast in preheated of for 1 to 1 ½ hours or until the internal temperature on an instant read thermometer reads 185°F (85°C) when inserted into the thickest part of the leg.

PREPARE the vegetables when chicken has roasted for about 45 minutes. Peel carrots and parsnips and cut into about 1” (2.5 cm) pieces.

HEAT butter in a large skillet over medium-high heat. Season the vegetables with salt and pepper and sauté for 3-4 minutes. Reduce the heat to low and continue to cook vegetables for 20-30 minutes, stirring occasionally until vegetables are tender and browned. Stir in garlic, chives, thyme, lemon zest and juice. Cook for another 1-2 minutes. Vegetables can be removed from the heat and reheated when chicken is cooked through. Serve chicken together with braised vegetables.


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