27 Dec Chicken with Root Vegetable
Servings: 6
Estimated Total Prep Time: 1 hour, 15 minutes
NUTRITIONAL INFO (per serving)
Calories: 516
Total Protein: 29 grams
Total Carbs: 23 grams
Total Fat: 34 grams
Saturated Fat: 8 grams
Total Fiber: 4 grams
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
Preheat oven to 450 degrees F. Coat chicken with 2 ½ tbsp oil and season with salt and pepper inside and out. Place chicken breast-side down in pan. Roast for 15 minutes.
Flip chicken onto back and roast 35 to 45 minutes more, or until liquid runs clear or 160 degrees F internal temperature.
While chicken is roasting, prepare the root vegetable hash. Cut all vegetables into chunks (about ½-inch cubes). Heat a large sauté pan to medium-heat and add remaining oil to coat the pan. When the oil is hot, add carrots, parsnip, and potatoes. Season with salt and pepper. Cook for 8 minutes. Flip with a metal spatula. Cook for 3 minutes, then add shallots and cook for 5 minutes or until second side is golden brown. Add thyme leaves; remove from heat, stir, and keep in pan. Season with salt and pepper if needed.
When chicken is done, let it rest for 5 minutes. Carve chicken and serve with vegetable hash.