Total Time
1hr
Prep 10 mins
Cook 50 mins

From Rachel Ray Magazine December 2007/January 2008

Ingredients Nutrition

Directions

  1. Position a rack in the upper third of the oven and preheat to 425°F Place chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
  2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
  3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

Reviews

(1)
Most Helpful

This was easy and great. It was my first use of parsnips and was a great intro to this very underrated item. The only reason I didn't give it five stars is I think there is just something missing. Can't put my finger on it but I wanted a little more flavor, maybe a little spice.

rtm2007 June 08, 2013

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