Wednesday, November 5, 2008
This easy, mouthwatering dish—chicken combined with autumn's harvest of potatoes, parsnips and carrots—has all the wonderful flavors of the season. And, because it freezes and reheats well, you can make a double batch on a Sunday and store the rest for a quick meal on a busy week night.
- Total Time : 1 hour 20 minutes
- Prep Time : 20 minutes
- Cook Time : 1 hour
- Servings : 6
- 1 medium onion, peeled and cut into 3/4-inch pieces
- 1 medium potato, scrubbed and cut into 3/4-inch pieces
- 1 medium sweet potato, peeled and cut into 3/4-inch pieces
- 2 parsnips, peeled and cut into 3/4-inch pieces
- 2 medium carrots, peeled and cut into 3/4-inch pieces
- 3 Tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 1 Tablespoon fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
- 1 Tablespoon fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
- 1/2 cup low-sodium, low-fat chicken broth
- 1 teaspoon sweet paprika
- 3 to 4 pounds chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)
chef’s notesTo bring chicken to room temperature, rinse it, pat dry and then place on a large plate or platter for 30 minutes.
If preparing chicken with the skin on, cook it for an additional 5 minutes (at the end of step 4) under the broiler to make the skin crispy.
You can use two sweet potatoes or two white potatoes instead of one of each if you prefer.