Roast Chicken With Parsnips, Golden Beets, And Jerusalem Artichokes With Beer Pan Juices
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
38
Spice
57
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.25 tsps
Coarse Kosher Salt1 cup
LagerDirections:
1
Tuck wing tips under chicken
2
Starting at neck opening, gently loosen skin from breast of chicken
3
Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half
4
Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity
5
Sprinkle outside of chicken all over with 2 teaspoons coarse salt
6
Place chicken, breast side up, on plate
7
Let stand uncovered at room temperature 2 hours or cover and chill overnight
8
Position oven rack in lower third of oven; preheat to 450°F
9
Coat large rimmed baking sheet with nonstick spray
10
Place chicken in center of prepared sheet
11
Place beets in medium bowl
12
Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat
13
Place parsnips and Jerusalem artichokes in another medium bowl
14
Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat
15
Arrange all vegetables around chicken on sheet
16
Roast chicken and vegetables 20 minutes
17
Reduce heat to 375°F
18
Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer
19
Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet
20
Transfer chicken to platter
21
Arrange vegetables around chicken
22
Place baking sheet over 2 burners
23
Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes
24
Season juices to taste with salt and pepper
25
Transfer juices to small pitcher
26
Serve chicken and vegetables, passing pan juices alongside
27
Tuck wing tips under chicken
28
Starting at neck opening, gently loosen skin from breast of chicken
29
Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half
30
Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity
31
Sprinkle outside of chicken all over with 2 teaspoons coarse salt
32
Place chicken, breast side up, on plate
33
Let stand uncovered at room temperature 2 hours or cover and chill overnight
34
Position oven rack in lower third of oven; preheat to 450°F
35
Coat large rimmed baking sheet with nonstick spray
36
Place chicken in center of prepared sheet
37
Place beets in medium bowl
38
Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat
39
Place parsnips and Jerusalem artichokes in another medium bowl
40
Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat
41
Arrange all vegetables around chicken on sheet
42
Roast chicken and vegetables 20 minutes
43
Reduce heat to 375°F
44
Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer
45
Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet
46
Transfer chicken to platter
47
Arrange vegetables around chicken
48
Place baking sheet over 2 burners
49
Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes
50
Season juices to taste with salt and pepper
51
Transfer juices to small pitcher
52
Serve chicken and vegetables, passing pan juices alongside