How to roast a chicken with carrots and parsnips

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This is an easy recipe to make and it takes about an hour. All you need is a 5 pound chicken, Some carrots, parsnips, onion and a lemon. Oh, and French Made Easy seasoning blend from World Seasonings!

Peel the parsnips and carrots then cut them in half. Next cut each half in half lenghtwise. See picture above.

Cut the onion in half then slice it in 1/4" slices.

Grab you roasting pan. I used a Dutch Oven but any roasting dish will do. Place half of your carrots, parsnips and onions in the pan. Drizzle with olive oil and 1 teaspoon of French Made Easy.

Rub the chicken down with some olive oil, then rub on the last 2 teaspoons of the French seasoning. You can buy it here: Use the code "snapguide" to save 20%.

Take 1/2 the lemon and stuff the inside of the chicken. Place the chicken on top of the veggies then fill around the chicken with the rest of your carrots, parsnips, onion and rest of the lemon.

Cook at 500 degrees fahrenheit for 45-50 minutes, uncovered. If you have a meat thermometer, insert it into the bird and cook until it reads 170-180.

Remove from the oven and let it sit for 10 minutes. Slice it up and serve. But be careful when you start to slice it. Juice will pour everywhere. Look at all the juice on the cutting board!

The carrots and parsnips caramelize nicely. Slice up the chicken, then spoon some of the juice in the bottom of the pan over it. Mix up the carrots and parsnips then serve immediately! Enjoy...

Watch the video: Roasted Parsnips Side Dish Recipe Demonstration

Previous Article

How to pan fry potatoes with mushrooms russian style

Next Article

How to get a splinter out with glue