Cider Marinated Chicken
with roasted vegetables
- Garlic - 3 cloves, crushed
- Lemons - 1, zest and juice of
- Apple cider - 1/2 cup
- Oil, cooking - 3 Tbsp
- Mustard, Dijon - 1 Tbsp
- Thyme, fresh - 2 sprigs
- Apple cider marinade (ingredients listed separately) - 3/4 cup
- Chicken breasts, boneless and skinless (enough for 2 nights) - 2 lbs
- Brussels sprouts - 1 lb, quartered
- Parsnips - 1/2 lb, peeled and chopped
- Carrots - 1/2 lb, peeled and chopped
- Oil, cooking - 1 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Mixed greens - 4 oz
- Sunflower seeds (sub any roasted nuts) - 1/3 cup
- Make marinade - Peel garlic and crush with the palm of your hand. Zest and juice lemons. Whisk together garlic, lemon zest and juice, apple cider, oil and mustard. Divide in half. (Can be done up to 5 days ahead)
- Marinate chicken - This makes enough chicken for 2 nights. Place chicken in a baking dish. If chicken breasts are thick, halve them to encourage faster cooking. Cover in half the marinade (reserve the other half) and tenderize with a fork. Add thyme sprigs and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Brussels sprouts / Parsnips / Carrots - Prep as directed, chopping the vegetables into similar size pieces for even roasting. (Can be done up to 4 days ahead)
- Heat oven to 450F / 232C.
- Toss veggies with cooking oil in a large baking dish. Season with salt and pepper. Roast until vegetables are beginning to get tender and lightly browned, ~15 minutes.
- While veggies roast, combine salt, pepper, oregano and paprika.
- Remove veggies from the oven and pour reserved marinade over top. Nestle the chicken breasts in the vegetables (discard the portion of marinade from the chicken) and season the top of the chicken with spice mix. Lay a piece of parchment paper on the top of the baking dish so that it covers the pan completely but just rests on top (this is an optional step but will help prevent the chicken from drying out; check your parchment first to insure the brand you are using is approved at high cooking temps).
- Return pan to the oven and roast the chicken and vegetables until a thermometer inserted in the center of the chicken breast reads 165F / 74C degrees, 15 to 18 minutes. Remove pan from the oven and let the chicken rest for 5 minutes before slicing it. Remember to reserve half of the chicken for Wednesday.
- Whisk together the vinegar, syrup and mustard. Add oil while whisking. Toss mixed greens and sunflower seeds in dressing.
- Serve sliced chicken over vegetables with salad on the side and enjoy!
made the chicken just for the salad and it was delicious.1 Helpful
The chicken was good but my veg never crisped up. Flavors were good, felt healthy, easy clean up0 Helpful
Recipe was ok but nothing was all that great. Would not repeat0 Helpful
I made some changes to this meal, including using orange juice instead of apple cider, broccoli instead of Brussels sprouts, and sweet potato instead of salad, but I really liked it. I made the paleo version.0 Helpful
It was OK doubt if I would make it again0 Helpful
Made this with apple juice instead of cider because there was no cider available at the store. Roasted the veggies with some spices instead of the marinade since I forgot to halve it. Seared the chicken before transferring to the oven. Leftover pasta salad instead of farro since it was Friday and I was feeling lazy. A decent meal, but nothing super fancy or special. Perfect for Friday after a long day at work in the middle of a pandemic.0 Helpful
I used tempeh instead of the veggie sausage which was fine, but maybe I should have used the sausage. I was surprised at the lack of color in the stuffing mixture. It was a bit of work for not as much payoff, although the spicy yogurt sauce was a nice touch.0 Helpful