Monday, October 25, 2010

Roast Chicken with Roasted Parsnips and Sweet Potatoes

Okay, so tonight was about using a chicken I bought a few days ago and the sweet potatoes and parsnips that came in my Bountiful Basket.  It took twice as long as I expected, so next time I will start earlier.  Anyway, it turned out well, so here is my recipe so you can try it too.

Roast Chicken

1 whole chicken
1 onion, peeled and cut into medium wedges
3 cloves garlic, smashed and peeled
3 carrots, peeled and cut into chunks
olive oil, salt and pepper
1 can chicken broth

Rinse chicken well and pat dry with a paper towel.  Rub with olive oil over whole thing and then sprinkle both sides with salt and pepper and maybe some sage if you have some.   Place breast side up on a roasting pan rack, and then stuff the cavity with half the onion and all of the garlic.  Spread the rest of the onion and the carrots onto the bottom of the pan and then pour the can of chicken broth over it.  You'll use the broth to baste the chicken every 20 minutes.   Set oven to 450 degrees, and place chicken in oven for 10 minutes; reduce heat in oven to 350.  Bake for 50 minutes.  Raise heat again to 450 and bake another 15 minutes.

Roasted Parsnips and Sweet Potatoes

3 parsnips, peeled and cut into chunks
5 sweet potatoes peeled and cut into chunks
1 clove garlic, smashed and peeled
1 tbsp butter, 1 tbsp olive oil
salt and pepper

Set oven to 450 degrees.  Place parsnips, sweet potatoes, garlic, oil, butter, and salt and pepper in some aluminum foil on a baking sheet.  Fold into packet and then bake for 1 hour.

Serve chicken with sweet potatoes and parsnips and carrots and onions.  :)

No comments:

Post a Comment