Name: Whole Roast Chicken with Braised Roots & Peas Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken (about 4 pounds); 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 onion, chopped; 3 carrots, peeled and chopped; 3 parsnips, peeled and chopped; 2 cups of frozen peas; 2 cups chicken broth

Photos of Whole Roast Chicken with Braised Roots & Peas Recipe

How To Make Whole Roast Chicken with Braised Roots & Peas

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1 whole chicken (about 4 pounds)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 onion, chopped
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 cups of frozen peas
2 cups chicken broth

Instructions

Preheat your oven to 375°F (190°C).
Rinse the chicken and pat it dry with paper towels. Place it on a roasting pan.
In a small bowl, mix together the olive oil, salt, black pepper, thyme, and paprika. Rub this mixture all over the chicken, making sure to coat it evenly.
Scatter the chopped onion, carrots, and parsnips around the chicken in the roasting pan.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the braised roots and peas. In a large skillet, heat some olive oil over medium heat.
Add the frozen peas and cook until thawed and heated through, about 5 minutes. Remove from heat and set aside.
In the same skillet, add the chopped carrots and parsnips. Cook them over medium heat until they are tender, about 10 minutes.
Pour in the chicken broth and bring it to a simmer. Cover the skillet and let the roots simmer for another 10-15 minutes, until they are fully cooked and flavors are blended.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roast chicken with the braised roots and peas on the side. Enjoy!

Nutrition

Calories : 460kcal
Total Fat : 22g
Saturated Fat : 5g
Cholesterol : 105mg
Sodium : 1288mg
Total Carbohydrates : 25g
Dietary Fiber : 5g
Sugar : 9g
Protein : 44g

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