Chicken Supreme with Root Vegetables

Instructions

1. Prepare Vegetables: Preheat oven to 425°F (220°C). Wash and dry all vegetables. Place rosemary, thyme, and parsley in a roasting pan. Arrange vegetables on top, season with salt, and cover tightly with foil (shiny side up). Heat pan over medium heat on the stovetop for about 1 minute until you hear crackling. Transfer to the oven and cook until vegetables are knife-tender, 30-40 minutes.\n2. Cook Chicken: While vegetables roast, season chicken breasts generously with salt and pepper. Heat a large skillet over high heat, then add grapeseed oil and reduce heat to medium. Add garlic and thyme to skillet. Place chicken breasts skin-side down in the pan. Do not move until the skin releases and browns, about 4 minutes. Sear the sides of the chicken, about 10 seconds per side. Flip chicken, add 6 Tbsp butter, and baste continuously as butter melts, until the skin is golden, about 3 minutes. Flip chicken back to skin-side down and transfer skillet to oven. Roast for about 10 minutes, or until chicken is golden brown, and juices run clear. Transfer chicken to a plate to rest. Drain excess fat from the pan into a small bowl. \n3. Make Sauce: Return skillet to medium heat on the stovetop. Add shallots, the remaining 2 Tbsp butter, garlic, and thyme to the skillet. Stir frequently and cook until shallots caramelize, about 4 minutes. Reduce heat and carefully add brandy or apple juice (be cautious of flambé if using brandy). Scrape the bottom of the pan. Add demi-glace, stir, and season with salt and pepper. Cook sauce for a few minutes, then strain into a small saucepan, pressing shallots and garlic through the strainer. Return to heat and cook until reduced, about 5 minutes. \n4. Assemble and Serve: Halve cooked vegetables and arrange on plates. Separate chicken tenderloins from each breast and slice breasts. Transfer chicken pieces to plates. Drizzle sauce around chicken, avoiding the crispy skin.