Chicken with Roasted Vegetable Salad and Goat Cheese

Name: Chicken with Roasted Vegetable Salad and Goat Cheese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 10 various coloured carrots, cut in half lengthwise; 8 fingerling potatoes, cut in half lengthwise; 6 small yellow beets, peeled and each cut into 8 wedges (optional); 2 tablespoons (30 ml) olive oil; 2 whole chicken breasts, with the skin and back bone; 2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into pieces (115 g / 1/4 lb); 2 cups (500 ml) arugula; 1 shallot, finely chopped; 2 oz (55 g) firm unripened goat cheese, crumbled; 1/4 cup (60 ml) toasted almonds, coarsely chopped; Salt and pepper; 1 teaspoon (5 ml) cornstarch; 2 cups (500 ml) chicken broth; 1 tablespoon (15 ml) honey; 2 cloves garlic, halved; 1 tablespoon (15 ml) tarragon or white wine vinegar

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Preparation 30 MIN

Cooking 1 H
Servings 4

Ingredients
Preparation

Ingredients

10 various coloured carrots, cut in half lengthwise
8 fingerling potatoes, cut in half lengthwise
6 small yellow beets, peeled and each cut into 8 wedges (optional)
2 tablespoons (30 ml) olive oil
2 whole chicken breasts, with the skin and back bone
2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into pieces (115 g / 1/4 lb)
2 cups (500 ml) arugula
1 shallot, finely chopped
2 oz (55 g) firm unripened goat cheese, crumbled
1/4 cup (60 ml) toasted almonds, coarsely chopped
Salt and pepper

Sauce

1 teaspoon (5 ml) cornstarch
2 cups (500 ml) chicken broth
1 tablespoon (15 ml) honey
2 cloves garlic, halved
1 tablespoon (15 ml) tarragon or white wine vinegar

Preparation

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large ovenproof non-stick skillet or baking dish, combine carrots, potatoes and beets with the oil. Season with salt and pepper. Bake for 20 minutes.
Meanwhile, place chicken breasts in a baking dish. Season with salt and pepper. Place the chicken in the oven, beside the vegetables. Toss the vegetables and add bacon. Roast for 40 minutes or until the meat is cooked through and the vegetables are tender and caramelized. Keep the chicken on a plate.

Sauce

Meanwhile, in a small bowl, dissolve cornstarch in 5 ml (1 teaspoon) of chicken broth.
In a small saucepan, bring remaining broth, garlic, honey and vinegar to a boil. Reduce sauce to a third. Add the cornstarch mixture and bring to a boil, stirring with a whisk. Simmer for about 1 minute. Adjust seasoning. Deglaze chicken in the baking dish with sauce.
When serving, add arugula and shallot to the warm vegetable mixture and toss. Garnish with goat cheese and almonds. Serve chicken with the sauce and roasted vegetable salad.

Chicken with Roasted Vegetable Salad and Goat Cheese

Ingredients

Sauce

Preparation

Sauce

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