Roast Chicken With Parsnips, Golden Beets, And Jerusalem Artichokes With Beer Pan Juices Recipe

Name: Roast Chicken With Parsnips, Golden Beets, And Jerusalem Artichokes With Beer Pan Juices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-to 4 1/2-pound chicken; 4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided; 3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided; 3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided; 2 1/4 teaspoons coarse kosher salt; Nonstick vegetable oil spray; 3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges; 4 teaspoons extra-virgin olive oil, divided; 1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces; 8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces; 1 cup lager or pale ale; Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

Servings: persons

1 4-to 4 1/2-pound chicken
4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided
3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided
3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided
2 1/4 teaspoons coarse kosher salt
Nonstick vegetable oil spray
3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges
4 teaspoons extra-virgin olive oil, divided
1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces
8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces
1 cup lager or pale ale
Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

1
Tuck wing tips under chicken. Starting at neck opening, gently loosen skin from breast of chicken. Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half. Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity. Sprinkle outside of chicken all over with 2 teaspoons coarse salt. Place chicken, breast side up, on plate. Let stand uncovered at room temperature 2 hours or cover and chill overnight.
2
Position oven rack in lower third of oven; preheat to 450u00b0F. Coat large rimmed baking sheet with nonstick spray. Place chicken in center of prepared sheet. Place beets in medium bowl. Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Place parsnips and Jerusalem artichokes in another medium bowl. Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Arrange all vegetables around chicken on sheet. Roast chicken and vegetables 20 minutes. Reduce heat to 375u00b0F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165u00b0F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer.
3
Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet. Transfer chicken to platter. Arrange vegetables around chicken. Place baking sheet over 2 burners. Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 4-to 4 1/2-pound chicken, 4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided, 3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided, 3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided, and more.

Yes, Roast Chicken With Parsnips, Golden Beets, And Jerusalem Artichokes With Beer Pan Juices falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Chicken With Parsnips, Golden Beets, And Jerusalem Artichokes With Beer Pan Juices

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