Oven-Roasted Lemon Chicken

Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Trim and cut the Brussels sprouts in half (or quarters if they are large). Strip 1 tbsp thyme leaves (double for 4 ppl) from the sprigs. Zest the lemon, then cut into wedges. In a medium bowl, combine the chicken, dried oregano and 1 tbsp lemon juice (double for 4 ppl).

On a baking sheet (or over 2 sheets for 4 ppl), toss the Brussels sprouts, carrots, parsnips and half the thyme with a drizzle of oil. Season with salt and pepper. Place the baking sheet(s) in the centre of the oven to start roasting. (We will add the chicken to this later, and continue roasting the veggies along with the chicken.)

Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until the quinoa is tender and all the water has been absorbed, 12-15 min.

Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Season with salt and pepper. Cook until golden, 2-3 min per side. Transfer the chicken to the baking sheet(s) with veggies. Roast in the oven until the veggies are tender and the chicken is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 165°F.**)

Meanwhile, heat the same pan over medium-low heat. Add 1 tbsp butter (double for 4 ppl) and remaining thyme. Stir for 1 min. Add the broth concentrate(s), half the lemon zest and 1/2 cup water (double for 4 ppl). Cook for 2-3 min. Set aside.