Prep: Preheat oven to 400°F. Wash and dry all produce. In a small pot, bring 1 cup water (or 2 cups for 4 people) and a large pinch of salt to a boil. Strip 1 tbsp thyme leaves (or 2 tbsp for 4 people) off the stems. Halve the lemon.

Cook the rice: Add the rice to the boiling water. Cover, then reduce heat to low. Simmer until rice is tender, 12 to 15 min.

Roast the vegetables: Toss the carrots, parsnips, and Brussels sprouts on a parchment-lined baking sheet with half of the thyme, a drizzle of oil, and a pinch of salt and pepper. Bake in centre of oven until golden brown, stirring halfway through cooking, about 25 min.

Cook the chicken: Season the chicken on both sides with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then chicken. Cook until golden brown, 2 to 3 min per side. Move the vegetables to one side of baking sheet, then transfer the chicken to the other side. Bake until juices run clear when chicken is pierced with a knife and vegetables are golden brown, 7 to 10 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside to rest for 5 min.

Make the pan sauce: Heat a drizzle of oil in the same pan over medium heat. Stir in the chicken demi glacé, remaining thyme and ½ cup water (or 1 cup for 4 people). Simmer until sauce is thickened and reduced by half, 2 to 3 min. Remove pan from heat, then stir in a squeeze of lemon and butter. Season with salt and pepper.

Plate: Thinly slice the chicken. Fluff the rice with a fork. Serve the chicken on a bed of rice and roasted vegetables, then drizzle with the lemon-thyme pan sauce. Enjoy!