When root veggies are in season, this delightful dish makes a satisfying dinner. It may be a little early in the season, but the chillier weather on the way makes it a deliciously warm option.
Recipe Nutritional Information:
Calories per Serving: 516
Servings: 6
Estimated Total Preparation Time: 1 hour, 15 minute
Recipe Ingredients:
4 lb whole chicken
5 tbsp grapeseed oil, divided
2 carrots
2 parsnips
2 purple potatoes
1 shallot, peeled and sliced
1 tbsp fresh thyme leaves
Salt and pepper
Preparation:
1. Preheat oven to 450 degrees F.
2. Coat chicken with 2 ½ tbsp oil and season with salt and pepper inside and out.
3. Place chicken breast-side down in roasting pan or baking dish. Roast for 15 minutes.
4. Flip chicken onto back and roast 35 to 45 minutes more, or until liquid runs clear or 160 degrees F internal temperature.
5. While chicken is roasting, prepare the root vegetable hash.
6. Cut all vegetables into chunks (about ½-inch cubes).
7. Heat a large sauté pan to medium-heat and add remaining oil to coat the pan.
8. When the oil is hot, add carrots, parsnip, and potatoes. Season with salt and pepper. Cook for 8 minutes.
9. Flip with a metal spatula.
10. Cook for 3 minutes, then add shallots and cook for 5 minutes or until second side is golden brown.
11. Add thyme leaves; remove from heat, stir, and keep in pan. Season with salt and pepper if needed.
12. When chicken is done, let it rest for 5 minutes. Carve chicken and serve with vegetable hash.