Special Sunday Roast Chicken Recipe

Name: Special Sunday Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes; 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes; 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces; 3 medium parsnips, peeled, cut into 1 1/2-inch pieces; 1 1/2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter, room temperature; 2 tablespoons finely chopped fresh sage; 1 garlic clove, pressed; 1 4-pound organic chicken; 1 teaspoon coarse kosher salt; 8 cups coarsely torn red or green mustard greens; 1 shallot, minced; 1/2 cup dry white wine; 1/4 cup water

Servings: persons

1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
3 medium parsnips, peeled, cut into 1 1/2-inch pieces
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, room temperature
2 tablespoons finely chopped fresh sage
1 garlic clove, pressed
1 4-pound organic chicken
1 teaspoon coarse kosher salt
8 cups coarsely torn red or green mustard greens
1 shallot, minced
1/2 cup dry white wine
1/4 cup water

1
Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD:
2
Cover and chill.
3
Preheat oven to 400u00b0F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375u00b0F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165u00b0F and vegetables are tender, stirring vegetables once, about 1 hour.
4
Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
5
Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.

560

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 14 ingredients. The key ingredients include: 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes, 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes, 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces, 3 medium parsnips, peeled, cut into 1 1/2-inch pieces, and more.

Yes, Special Sunday Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Special Sunday Roast Chicken

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