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By Kanissa
One-Pan Roast Deviled Chicken with CARROTS, TURNIPS, and PARSNIPS
The “simple is best" maxim resounds in this roasted chicken-and-vegetable dish. One of the reasons it tastes so good may be that many of us rarely eat chicken cooked with the bone in and skin on anymore and have forgotten how tasty chicken can be. A simple mustard coating seals in flavor and contributes tang to the sweet vegetables that lie below, bathing them in the chicken-y goodness.
it's that easy: It will save you time if rou len check chicken for doneness by touch. Just get up close personal with the chicken at different stages of cookin Press down on it with your finger after it has cooked for 1 minute, 2 minutes, 3 minutes, et cetera, to familiaria yourself with the changes that occur as it cooks. When chicken is done, it should feel firm to the touch-kind of like the tip of your nose. Double-check by inserting an instant-read thermometer into the thickest part (Look for a temp of 165°F/74°C) until you get the hang of it.
extra hungry? Add a salad of romaine lettuce, diced apple, dried cranberries, walnuts, a splash of cider vinegar, and a glug of olive oil.
in the glass: The beauty of the wine pairing for this dish is, you can drink just about any wine you're in the mood to quaff. So whatever your favorite, from Bordeaux to Sauvignon Blanc, uncork a bottle and sip away to your heart's content.
Updated at: Wed, 16 Aug 2023 18:50:42 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories596.1 kcal (30%)
Total Fat28.7 g (41%)
Carbs29.9 g (11%)
Sugars9.6 g (11%)
Protein50.5 g (101%)
Sodium669.5 mg (33%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2chicken breast halves
bone-in, skin-on
salt
freshly ground black pepper
1 Tbspolive oil
plus more if needed
1yellow onion
small, cut into 8 wedges
2new potatoes
scrubbed and each cut lengthwise into 8 wedges
2carrots
cut in half lengthwise and then into 8 pieces about 2 in/5 cm long
2parsnips
cut in half lengthwise and then into 8 pieces about 2 in/5 cm long
1turnip
each cut into 8 pieces about 2 in/5 cm long
1 tspfresh rosemary
minced
2 tspDijon mustard
or whole-grain
⅓ cupbeer
chicken broth, or water
2 tspfresh flat-leaf parsley
minced
Instructions
Step 1
1. Preheat the oven to 400°F/200°C/gas 6. Pat the chicken dry and sprinkle all over with salt and pepper.
Step 2
2. Heat a 12-in/30.5-cm ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers add the chicken skin-side down, and brown it for about 4 minutes. Don't try to turn the chicken if it's stuck to the bottom of the pan; it will release once it is sufficiently browned. Turn the chicken with tongs and brown the other side for about 3 minutes. Transfer the chicken to a plate. (It won't be fully cooked at this point, but the skin should be nicely browned.)
Step 3
3. If the pan seems dry, add a little more olive oil. Add the onion, potatoes, carrots, parsnips, turnip, rosemary, 1/2 tsp salt, and a sprinkling of pepper to the hot pan and sauté, stirring every now and then, until the vegetables begin to soften, about 4 minutes. Spread the skin side of the chicken pieces with the mustard and lay them on top of the vegetables, mustard-side up. Transfer to the oven and roast for 10 minutes. Pour the beer into the pan and roast everything until the chicken is cooked through and the vegetables are tender and browned, about 10 minutes longer. Pierce the chicken with a fork to check for tenderness and check the thick part of the breast with an instant-read thermometer. It should read 165°F/74°C.
Step 4
4. Divide the chicken and vegetables between two warmed plates, sprinkle with the parsley, and serve hot.
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