Thyme Roast Chicken with
Root Vegetables and Pears

Thyme Roast Chicken with Root Vegetables and Pears

Well, long time no see, eh blog world? It’s not that I haven’t been thinking of you. Oh no, quite the contrary. I have thought of you constantly–what should my next post be? What photos will I take? When will I find the time to take them, edit them, post them and then write some witty content to go with them?

And then I said, “Enough! Just post something–anything–already”!

I actually do have an excuse for being MIA. We’re moving. Not far and we’ll still be in the city, which is a good thing and well, a stressful thing. Do you know that I have moved five times in the last four years? You would think I would be a pro at it by now. I will say that all this moving has made me simplify, simplify, simplify, each time tossing out old and unwanted material things as well as baggage. It’s liberating and stressful at the same time.

T-8 days and we will be in our natural light filled, three bedroom, two bath apartment with in-unit washer and dryer, private deck, above average closet space, central air, and…wait for it…a southern-facing sun porch that will become my photo studio! And for the price, it’s an unbelievable find–especially for Chicago. ‘What’s the catch’, you ask? The kitchen has an electric range.

Thyme Roast Chicken with Root Vegetables and Pears

So there’s that and packing and cleaning and oh yeah, training.

It’s weird to think that technically, I’m still in off-season mode when everyone else is ramping up for road season, or an early tri season with camps to warm and sunny destinations. I am doing some serious daydreaming and living vicariously though everyone else’s Instagram  posts. But (sigh) I trust that my coach knows what’s best, holding back on the volume and upping the intensity so I don’t burn out by June (which totally happened last year). Do not want that to happen again. And it’s been intense alright! One word: Plyometrics.

Thyme Roast Chicken with Root Vegetables and Pears

What else can I add to my already busy life? Oh yeah, a photography class and helping to manage a cycling team. It’s okay. I got this.

So when I do have down time, I really take it down and do nothing. Compression socks on, feet up, turmeric tea in hand, and House of Cards marathon sessions. Which means dinner must be easy-peasy. Yes, roast chicken does  take time to cook but it could not be any more simple to put together: vegetables tossed in olive oil, tangy red wine vinegar, salt, pepper, herbs of your choice and chicken with lots of coarse salt (electrolytes, yo). This recipe is my favorite winter-to-spring favorite with oh-so-trendy-right-now parsnips, out-of-the-bag baby carrots, and pears for a sweet balance.

Thyme Roast Chicken with Root Vegetables and Pears


Thyme Roast Chicken with Root Vegetables and Pears

Adapted from Everyday Food, 2011

Serves four

4 bone-in, skin-on, chicken breasts (trimmed of excess fat)
3 parsnips, peeled and chopped into 1 inch pieces
2 cups baby carrots
3 firm Bosc pears, cored and cut into 1 inch pieces
1 small red onion, cut into 1 inch pieces
2 Tbsp. red wine vinegar
2 tsp. olive oil
2-3 teaspoons fresh (or dried) thyme leaves, chopped
1-2 Tbsp. fresh parsley (or 2 tsp. dried), chopped fine
1 Tbsp. honey
1 tsp. water
Coarse sea salt
Fresh ground pepper


Preheat oven to 375 degrees. On a large baking sheet, toss parsnips, carrots, onion, and pears with red wine vinegar, olive oil, 1 tsp. thyme, salt and pepper. Set aside.

In a small bowl or ramekin, combine remaining 1 tsp. thyme with chopped parsley, salt and pepper. Rub the herb mixture under the skin of each chicken breast. Rub any remaining herbs over the outside of the breast.

Place chicken breasts on the baking sheet with vegetables and pears, moving the veggies to the outer edge of the pan, nesting the breasts in the center.

Place the baking sheet in the oven and roast for 30 minutes.

While chicken is cooking, in a small bowl or ramekin, mix honey and water together. When chicken has roasted 30 minutes, remove pan from oven and brush the breasts with the honey glaze. Return pan to oven and roast for another 20 minutes, until chicken is done.