Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 2 cups water and a large pinch of salt to a boil. Trim and halve the Brussels sprouts. Peel and cut the carrot and parsnip into 1/4-inch slices on a diagonal. Strip the thyme off the stems and roughly chop the leaves, keeping both separate. Halve the lemon.

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender.

Roast the vegetables: Toss the carrots, parsnips, and Brussels sprouts on a baking sheet (or 2 if necessary) with the half the thyme, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until golden brown.

Cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until golden brown but not yet cooked through. Transfer the chicken to the baking sheet in the oven for 5-10 more minutes, until the juices run clear when pierced with a knife. Set aside to rest for 5 minutes

Make the pan-sauce: Heat a large drizzle of oil in the same pan over medium heat. Add the chicken demi glace, remaining thyme, and 1 cup water to the pan and simmer for 2-3 minutes, until thickened and reduced by half. Remove the pan from the heat, then stir in a squeeze of lemon and 1 Tablespoon butter. Taste and season with salt and pepper.

Plate: Thinly slice the chicken. Fluff the rice with a fork and stir in 1 tablespoon butter. Serve the chicken on a bed of rice and roasted vegetables, then drizzle with the lemon-thyme pan sauce. Enjoy!