This easy, mouthwatering dish—chicken combined with autumn’s harvest of potatoes, parsnips and carrots—has all the wonderful flavours 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 weeknight.
- Total Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 6
Ingredients:
- 1 medium onion, peeled and cut into 2 cm (3/4 in) pieces
- 1 medium potato, scrubbed and cut into 2 cm (3/4 in) pieces
- 1 medium sweet potato, peeled and cut into 2 cm (3/4 in) pieces
- 2 parsnips, peeled and cut into 2 cm (3/4 in) pieces
- 2 medium carrots, peeled and cut into 2 cm (3/4 in) pieces
- 45 mL (3 tbsp) extra-virgin olive oil, divided
- 7.5 mL (1/2 tbsp) salt, divided
- 7.5 mL (1/2 tbsp) pepper, divided
- 15 mL (1 tbsp) fresh, finely chopped (or 7.5 mL [1/2 tbsp] dried) rosemary leaves, divided
- 15 mL (1 tbsp) fresh, finely chopped (or 7.5 mL [1/2 tbsp] dried)sage leaves, divided
- 125 mL (1/2 cup) low-sodium, low-fat chicken broth
- 5 mL (1 tsp) sweet paprika
- 1.4 to 1.8 kg (3 to 4 lb) chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)
- A large bowl or large Ziploc® brand Easy Zipper® Storage Bag
Directions:
- Place baking rack in the upper third of oven and preheat to 205°C (400°F).
- In a large bowl or large Ziploc® brand Easy Zipper® Storage Bag , combine the onion, potato, sweet potato, parsnips and carrots, 30 mL (2 tbsp) olive oil, 5 mL (1 tsp) salt, 5 mL (1 tsp) pepper, 7.5 mL (1/2 tbsp) rosemary and 7.5 mL (1/2 tbsp) sage (if using dried herbs, use 4 mL (3/4 tsp) each rosemary and sage). Mix well and place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables.
- In a small bowl, mix remaining olive oil, rosemary, sage and paprika. Season chicken parts with remaining salt and pepper, and brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables.
- Cover pan with aluminum foil and bake for 30 minutes. Remove the foil, baste chicken and vegetables with the pan juices and bake for an additional 30 minutes, or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 74°C (165°F) and breasts should read 77°C (170°F). Let chicken and vegetables sit for 5 to 10 minutes before serving.
Chef's notes
To bring chicken to room temperature, rinse, 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.
