Chicken with Glazed Parsnips and Carrots
Created by Adapted from Food and Wine magazineServes: 4
Course: Meat, Poultry Seafood Entrees
Season(s): Fall, Winter
Ingredients
- 1 stick (4 ounces) unsalted butter
- 2 2 1/2-3 pound chickens
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 6 unpeeled garlic cloves
- 12 thyme sprigs
- 1/4 cup plus 2 tablespoons fresh orange juice
- 3 tablespoons sherry vinegar
- 1/2 pound carrots, peeled and cut into thick batons
- 1/2 pound parsnips, trimmed and cut into thick batons
- 1/2 pound small radishes, trimmed
Instructions
Preheat the oven to 375˚. In a small skillet, cook the butter over moderately low heat until golden brown, about 7 minutes, watching carefully and stirring occasionally. Pour the brown butter into a bowl.
Season the chickens with salt and pepper. In a large, flameproof roasting pan, heat the oil. Add the chickens and cook over moderately high heat, turning occasionally until lightly browned all over, about 7 minutes. Turn the chickens breast side up and scatter the garlic and thyme all around. Drizzle 2 tablespoons of the brown butter over the breasts. Roast the chickens for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into an inner thigh registers 165˚.
While the chickens roast, in a small saucepan combine the orange juice and vinegar and boil over moderately high heat until reduced to about 2 tablespoons, about 7 minutes.
When the chickens are done, remove them from the oven, transfer the pan drippings to a bowl and set the chickens aside to rest. Skim the fat off the pan drippings and discard the garlic and thyme.
In a large, deep skillet, heat the remaining 6 tablespoons of brown butter. Add the carrots, parsnips and radishes and cook over moderately high heat, stirring until tender, about 12 minutes. Add the orange glaze and the chicken drippings and cook, stirring, for one minute or until the liquid is reduced and the vegetables are coated. Season with salt and pepper.
Carve the chickens. Transfer to plates and serve with the vegetables.How do you #eatdowntoearth?
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