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Nutrition info

AmountPer 530 g serving
  • Calories530
  • Protein63 g
  • Fat11 g
  • Saturated fat2 g
  • Carbohydrates42 g
  • Fibre8 g
  • Sugars11 g
  • Cholesterol155 mg
  • Sodium470 mg
% Daily ValuePer 530 g serving
  • Potassium47
  • Calcium10
  • Iron15
  • Vitamin A2
  • Vitamin C70
  • Vitamin B693
  • Vitamin B1251
  • Folate73
  • Magnesium
  • Zinc39
Food prep tip

Roast Chicken & Parsnips with Spicy Vinegar

  • Gluten Free
  • Quick 'n' Easy
  • Breast
Prepping10min
Cooking50min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 63 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 450°F (230°C) with rack in middle.

2

Prepare parsnip fries. Scrub and quarter the parsnips lengthwise. If they are large, cut lengthwise into eighths. Toss with 1 tablespoon + 2 teaspoons olive oil (25mL) in a large shallow baking pan and sprinkle with 1/4 teaspoon salt (1.25 mL) and pepper. A cast iron frying pan also works well. Roast in oven at high heat, for 10 minutes, while preparing chicken. Toss.

3

Meanwhile, pat chicken dry, and then sprinkle with remaining salt. Heat remaining olive oil (1 Tbsp / 15mL) in a 12-inch (30.5 cm) heavy skillet over high heat until it shimmers, then brown skin side of chicken.

4

Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 40 minutes or until chicken reaches an internal temperature of 165°F (74°C).

5

While chicken roasts, reheat skillet with remaining olive oil, then add vinegar and chili pepper flakes and bring to a boil, stirring for 30 seconds. Pour into a cup and keep warm and covered.

6

Serve chicken and fries drizzled with spicy vinegar.