Chicken, Veg and Brie

Canadian winters call for food that’s both comforting and celebratory — the kind of meal that feels like gathering around the table after a day in the cold. This dish brings together roasted chicken wrapped in prosciutto and sage, sweet root vegetables caramelized in the oven, and a baked wheel of brie that melts into luxurious softness. It’s rustic yet elegant, hearty yet indulgent — a perfect reflection of how Canadians embrace winter cooking, turning simple ingredients into a feast that warms both body and spirit.

Prep Time: 20 minutes (plus 30 minutes marinating)

Total Time: 50–55 minutes

Serves: 4

Ingredients

Protein Base

• 4 chicken breasts or 6 thighs, cut into strips or chunks

• 3 tbsp olive oil

• Juice of 1 lemon

• Salt & pepper, to taste

• Thin slices of prosciutto

• Fresh sage leaves

Winter Vegetables (oven-roasted)

• 2 medium sweet potatoes or 1 small butternut squash, peeled and cubed

• 1 red onion, cut into wedges

• 1–2 bell peppers, cut into chunks

• 200 g mushrooms, halved

• Cheese

• 1 small wheel brie (200–250 g), scored on top, baked until soft and gooey

To Serve

• Extra lemon wedges

• Mixed green salad or warm flatbreads

Method

• Marinate the chicken: Toss chicken with olive oil, lemon juice, salt, and pepper. Chill 30 minutes (or overnight).

• Wrap the chicken: Place a sage leaf on each piece, then wrap with prosciutto.

• Roast the vegetables: Preheat oven to 200°C (400°F). Spread sweet potatoes, onion, peppers, and mushrooms on a tray. Drizzle with olive oil, season, and roast 25–30 minutes until caramelized.

• Cook the chicken: Place wrapped chicken on a lined baking sheet and roast for 20 minutes, or until golden and cooked through.

• Bake the brie: Place brie in a small ovenproof dish, score the top, and bake for 10–12 minutes until oozy.

• Assemble & serve: Plate roasted chicken with vegetables, adding baked brie on the side with lemon wedges and warm flatbreads.

Variations

• Replace brie with baked camembert for a slightly earthier flavour.

• Use parsnips or carrots instead of sweet potatoes for a root-vegetable twist.

• Add a drizzle of maple syrup to the vegetables before roasting for a subtle Canadian sweetness.