Roast Chicken & Parsnips with Spicy Vinegar
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 450°F (230°C) with rack in middle.
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 ¼ 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.
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.
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).
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.
Serve chicken and fries drizzled with spicy vinegar.
|Per 530 g serving||Amount|
|Saturated Fat||2 g|
|Per 530 g serving||% Daily Value|