Lemon-Butter Chicken with Honey-Roasted Parsnips & Carrots

Directions

1. Preheat the oven to 450°F and line up your ingredients. Wash and dry the produce.
2. Trim, peel, and cut the carrots into wedges; place on a baking sheet.
3. Peel and cut the parsnips lengthwise into even wedges and add them to the sheet.
4. Strip rosemary leaves from the stems; roughly chop and reserve half for the chicken, saving the rest for later.
5. Drizzle the veggies with olive oil and honey, then season with salt and pepper; toss to coat.
6. Roast the vegetables in the oven, stirring halfway, until browned and tender, about 15–20 minutes.
7. Cut the chicken horizontally to form thinner fillets; season with salt and pepper on both sides.
8. Heat a skillet over medium heat and melt a small amount of butter to coat the pan.
9. Cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a plate.
10. In a small bowl, zest and juice half a lemon, then stir in the remaining rosemary leaves; slice the other half of the lemon into rounds.
11. Add more butter and the lemon slices to the hot skillet; cook until lightly browned, 2–3 minutes, turning once.
12. Return the chicken to the skillet and pour in the lemon-rosemary sauce; simmer briefly until the sauce thickens slightly and the chicken is glossy with glaze.
13. Divide the chicken and lemon rounds onto plates, arrange the roasted vegetables on the side, and finish with any pan sauce.