Recipe to make a chicken and root vegetables
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Here’s a recipe for a comforting winter dish that’s easy to make and versatile enough to serve as a main course or side dish. Chicken and root vegetables are roasted in a simple herb-infused olive oil and vinegar mixture, then finished with a sprinkle of Parmesan cheese.
You can use any combination of root vegetables in this dish, but we recommend potatoes, carrots, parsnips, and turnips. If you can find them, Yukon Gold potatoes have a nice buttery flavor that pairs well with chicken. As for the carrots, we like to use baby carrots because they’re already peeled and ready to go. But you could also use regular carrots that you’ve peeled and cut into bite-sized pieces.
As for the herbs, we used thyme and rosemary because they go so well together. But you could also use sage, oregano, or even just plain old basil. Whatever you have on hand will work fine.
This dish is best served warm, but it can also be enjoyed at room temperature or even cold. If you have any leftovers, they’ll keep in the fridge for up to a week.
Recipe to make a chicken and root vegetables
Ingredients:
1 pound Yukon Gold potatoes, peeled and cut into bite-sized pieces
1 pound baby carrots
1 pound parsnips, peeled and cut into bite-sized pieces
1 pound turnips, peeled and cut into bite-sized pieces
1/2 cup olive oil
1/4 cup vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper
1/4 cup Parmesan cheese, shredded
Instructions:
Preheat oven to 425 degrees Fahrenheit.
In a large bowl, combine potatoes, carrots, parsnips, turnips, olive oil, vinegar, thyme, rosemary, salt and pepper. Toss to coat.
Spread the mixture in a single layer on a large baking sheet. Roast for 25 minutes, or until the vegetables are tender and golden brown.
Remove from oven and sprinkle with Parmesan cheese. Serve warm.
This dish is perfect for a winter night when you want something comforting but don’t want to spend hours in the kitchen. It’s also great for entertaining because it can be served as a main course or side dish. And it’s easy to make ahead of time so you can relax and enjoy your guests.
Here are a few tips for making this dish:
Cut the vegetables into similar sizes: This will help them cook evenly. If you’re using baby carrots or pre-cut vegetables, you can skip this step.
“Herbes de Provence”: If you can’t find thyme and rosemary, you can use herbes de Provence. It’s a blend of different herbs that’s commonly used in French cooking. You can find it in the spice aisle of most supermarkets.
“Al dente”:: When vegetables are cooked “al dente,” they’re tender but still have a little bite to them. This is how we like our vegetables in this recipe, but you can cook them longer if you prefer.
