Roasted vegetable chicken poutine

It’s time for POUTINE! Not just a deep fried poutine but a poutine with roasted vegetables and roasted chicken breast. Poutine is a delicious comfort food and when made with roasted carrots, parsnips and potatoes, it’s a dish you can feel good about. The oven baked vegetables, demi-glace style vegetarian sauce garnished with cheese curds and fresh thyme gives this classic dish a healthy twist. 

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You Will Need



Bake the fries: Wash and rinse all produce. Preheat the oven to 450F.

Slice the onion in thin slices. Peel the vegetables if desired. Cut all the vegetables (parsnip, carrots, sweet potato, potato) in fries shape, about 1 cm thick. Place the parnips, carrots, sweet potato and potato on a lined baking sheet.


Cook the vegetables: Drizzle the vegetables with oil, salt & pepper. Combine to ensure even coating and place in an even layer.

Bake in the oven 20 minutes or until they start to become golden.


Cook the chicken:  When the vegetables have 10 minutes left to cook, place the chicken on the lined baking sheet. Season the chicken with salt and cook for 10 minutes. Cut the chicken in bite size pieces.

Evenly spread the cheese curds on the fries and return to the oven for 1 minute to warm.

Note: Ensure the chicken is cooked to at least 165F.


Make the sauce: In a medium pan on medium heat melt butter (1 tsp, 2 tsp , 3 tsp) add the onion and cook for 2 minutes, until tender. In the pan, add the water (1 1/3 cup, 2 2/3 cups , 4 cups). Combine. Add the demi-glace sauce mix and whisk until the sauce thickens. Combine and turn on the heat to medium. Bring to a boil, let simmer until the sauce has thicken – 5 minutes.


Garnish & serve: Separate the thyme leaves from the woody stem. Serve the roasted vegetable fries and cheese curds in individual plates. Garnish with demi-glace sauce and thyme.



2 portions

4 portions

6 portions


300 gr

600 gr

3000 gr

sweet potatoes

200 gr

400 gr

600 gr

carrots & parnips

250 gr

500 gr

750 gr

chicken breast




chedard cheese curds

130 gr

260 gr

390 gr

demi-glace sauce mix

2 tbsp

1/4 cup

1/3 cup

fresh thyme

2 gr

4 gr

6 gr

Recommended Wine Pairing

Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
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A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
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Health Facts

Dr. Craig Herrington, Naturopath

Regina Naturopathic

Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes.

Cooking with Kids

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Cooking for kids?

Serving family style: You can serve each part of the meal family-style and let your children make their own poutine.

Mixed dishes are tough for kids. While you’re cooking set aside a small portion of each component of the meal, before mixing or adding sauces, to serve to them. For this dish, you can serve each vegetables serparately. This will enable the child the explore the flavours individually. 

Making this recipe with kids?
Ask the child to help by completing step 5:

  • Separate the thyme leaves. Assemble & Serve


Note: We cannot guarantee any dish is allergen free. 


Carnivore plan: chicken breast, potatoe, sweet potato, carrot, turnips, cheese curds (Fresh pasteurized milk, salt, bacterial culture, microbial enzyme), demi-glass sauce (Modified Corn Starch, Wheat Flour, Beef Fat, Corn & Potato Maltodextrin, Salt, Vegetable Powders (tomato, Onion, Carrot), Hydrolyzed Soy Protein, Sugar, Yeast Extract, Colour, Dried Beef Stock, Pork Gelatin, Beef Extract, Natural Flavour, Spice, Xanthan Gum, Lard, Citric Acid, Disodium Guanylate, Disodium Inosinate, Gum Arabic, Bha, Propyl Gallate.), fresh thyme, love

Weight Watchers Smart Points

Nutritional Information