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Roast Chicken & Parsnips with Spicy Vinegar

A nice surprise for vinegar lovers! You can make it as hot or mild as you like. But, the chili pepper really does complement the parsnip fries and vinegar!
Serves: 4
Prep Time: 10 min
Cook Time: 50 min

Ingredients

4 boneless chicken breasts, skin on
2 lb parsnip(s)
2 tbsp olive oil
+
2 tsp olive oil
½ tsp salt
¼ tsp black pepper, freshly ground
½ cup cider vinegar
¼ - ½ tbsp hot red chili pepper flakes, crushed

Food Safety

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.

Steps

  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 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.

  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.

Nutrition Info

Per 530 g serving Amount
Calories530
Protein63 g
Fat11 g
Saturated Fat2 g
Carbohydrate42 g
Fibre8 g
Sugar11 g
Cholesterol155 mg
Sodium470 mg
Per 530 g serving % Daily Value
Potassium47
Calcium10
Iron15
Vitamin A2
Vitamin C70
Vitamin B693
Vitamin B1251
Folate73
Zinc39