Chicken With Root Vegetables

• 2 1/2 cups cubed peeled sweet potato
• 2 cups peeled turnip wedges
• 1 cup 1-inch carrot slices
• 2 tablespoons maple syrup
• 5 halved shallots
• 1 1/2 tablespoons olive oil
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white balsamic vinegar
• 1 ounce fresh Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh thyme

1. Preheat oven to 450u0b0. Combine sweet potato, turnip wedges, -carrot slices, maple syrup, and shallots with olive oil, garlic, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange mixture in a 13 x 9inch glass baking dish. Bake at 450u0b0 for 40 minutes, stirring once. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange chicken over vegetable mixture. Reduce oven temperature to 350u0b0; bake at 350u0b0 for 20 minutes or until chicken is done. Let chicken stand 5 minutes; slice. Toss vegetable mixture with white balsamic vinegar. Shave Parmigiano-Reggiano cheese over mixture, and sprinkle with chopped fresh thyme.

wedges, carrot, maple syrup, shallots, olive oil, fresh garlic, black pepper, salt, skinless, salt, black pepper, white balsamic vinegar, cheese, thyme

Taken from www.myrecipes.com/recipe/chicken-root-vegetables (may not work)