Wednesday, December 28, 2011

Simple Roasted Chicken with Parsnips

Up until Sunday night, I had never had a parsnip. I had seen them in the store, wondered about them, but never actually tried one. Turns out, it's a lot like a carrot/potato combo. I didn't love it but I didn't hate it. I might try a parsnip puree next.

For this simple recipe you will need:

1 whole chicken,
as many potatoes, carrots, parsnips and onions as you like or will fit in your pan.
a couple sprigs each of thyme and rosemary
olive oil
salt & pepper

Preheat oven to 375 deg
Cut veggies into big cubes, bigger than bite-sized, put in the pan, drizzle with olive oil and season with salt & pepper.
Stuff your chicken with half an onion , thyme and rosemary, place on chicken on top of veggies, drizzle with olive oil and season with salt & pepper.
Roast at 375 deg until chicken is cooked thru and juices run clear when cut, approx 1 hour.

Have you ever tried a parsnip? What did you think?


  1. That is the same way I feel about parsnips...They are just ok.

  2. I had a parsnip in a veggie blend from Trader Joe's and it was really good. So is it really that simple to roast a chicken? I'm embarrassed to say I've never roasted a chicken.

  3. Yum!

    No, I have never tried parsnip but I'd be willing to try.

  4. That chicken looks amazing! Well so does that pie - but I really want that chicken. xo