Chicken with Roasted Vegetable Salad and Goat Cheese
Chicken with Roasted Vegetable Salad and Goat Cheese
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
Instructions
- 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.
Chicken with Roasted Vegetable Salad and Goat Cheese