From Every Day with Rachael Ray December 2007/January 2008
1 3.5-4lb chicken, quartered, rinsed and patted dry
2 1/2 Tbsp EVOO
Salt and pepper
5 yellow-fleshed potatoes, such as Yukon gold, cut into 4 wedges
4 thin carrots, peeled and cut into 2" lengths
4 thin parsnips, peeled and cut into 2" lengths
10 thyme sprigs
Position a rack in the upper third of the oven and preheat to 425. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick leaves from remaining thyme sprigs and sprinkle on top.
Friday, November 23, 2007
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