Earlier this week I made Roast Chicken with Carrots, Parsnips and Potoates for dinner. It was really quite delicious! I must thank my mom for getting everything together and putting it in the oven for me so we could eat at a reasonable hour. I made this with the intent of having the Chicken and Vegetables for dinner one night and making Chicken soup with the extra meat later in the week.
Ingredients
Whole Chicken
3 parsnips
3 large carrots
10 small red potatoes
In a Dutch oven, place sliced carrots, sliced parsnips and whole baby red potatoes. Drizzle the vegetables with about one tablespoon of olive oil and season with a little salt and pepper. Place the whole chicken on top of the vegetables. Season the chicken with salt and pepper and some fresh rosemary leaves. I had my mom add two bone in chicken breasts so that I had extra meat to make chicken soup later in the week. She tucked them in under the chicken so they didn't dry out. My chicken was right about 3 lbs so if you have a larger chicken you don't need the extra meat.
Cook on 350 degrees until the internal temperature of the chicken reaches 165 degrees. It took about 2 hours for my chicken to be ready.
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| This meal was rated 4.5 asparagus spears |
