This is a recipe that I believe I got from a Raley’s magazine. I apologize that I don’t remember exactly, I had tore it out of a magazine and so I do not have the actual source.
I recently tested this recipe on some dinner guests (normally a bad idea to try and untried recipe on guests, but it worked out well for me in this case) and I loved it! It was so fast and easy to do. It took me a little longer in prep because I was using a whole chicken and had to watch a youtube video on how to quarter a chicken. In spite of that it was still quite fast. I was able to have the table set and kitchen cleaned quite a while before the guests arrived.
I also could not find Yukon Gold potatoes and wasn’t certain which ones were yellow fleshed so I grabbed bag of small potatoes that looked yellow to me. They were delicious. It also took a trip around the vegetable aisle before I saw the word Parsnip and found out what they looked like. They only had one choice at my store, some very fat Parsnips, so I grabbed two. It was plenty.
The original recipe didn’t have Rosemary, that was my addition.
Makes 4 Servings
Prep Time: 10 Minutes
Cook Time: 50 Minutes
One 3 1/2 to 4 pound chicken quartered, rinsed, and patted dry
2 1/2 tablespoons Olive Oil
5 Yellow Fleshed Potatoes cut into 4 wedges (Like Yukon Gold)
4 Thin Carrots peeled and cut into 2 inch length
4 Thin Parsnips peeled and cut into 2 inch length
10 Thyme Sprigs
2 Rosemary Sprigs or 2 Tablespoons dried Rosemary
Preheat oven to 425 degrees. Rub chicken with 1/2 tablespoon oil, salt and pepper. Roast for 10 minutes. While that is roasting toss the veggies with the remaining 2 tablespoons oil, salt and pepper. Place veggies around chicken, sprinkle with herbs. Roast until tender, approximately 40 minutes.
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