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Ingredients
- One 3 1/2 - to 4-pound chicken, quartered
- 2-1/2 tablespoons extra-virgin olive oil
- Salt and pepper
- 5 Yukon Gold potatoes, each cut into 4 wedges
- 4 thin carrots, peeled and cut into 2-inch lengths
- 4 thin parsnips, peeled and cut into 2-inch lengths
- 10 thyme sprigs
Details
Adapted from rachaelraymag.com
Preparation
Step 1
Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
REVIEWS:
First RR recipe I’ve ever made. 5STARSALLTHEWAY. My guests and family were blown away! I did not use parsnips, but a red onion, and I added some garlic powder and Lawry’s salt.YUM,YUM, YUM!!! A new family Fave!
Our family has never tried parsnips before so this looked like a good first time. I thought 5 yukon potatoes were too many, so instead used, 1 yam, 1 sweet potatoes, 2 small Yukon Golds, 1/2 butternut squash and 2 parsnips. It was a yummy dinner. I added some extra thighs because I was feeding 6 and just had enough chicken to feel all. I had to cook veggies in another pan so occasionally would drizzle some of the chicken juices onto to veggies to keep them from drying out. Easy dinner, kids loved the chicken (don’t know why simple is better with them.)
My Family loves this recipe! We’re not big on parsnips so I substituted Red Onion. I’ve also used dried Thyme and it comes out great!
This is really good and the whole family loves it. It’s fast and easy and you don’t have to stand over a hot stove…can’t beat that!
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