Roast Chicken and Parsnips with Greek Yogurt Sauce Recipe
Homemade sauce takes your bird into gourmet territory; The Chef and the Slow Cooker author Hugh Acheson's velvety, tangy version takes your guests to comfort-food heaven.
Photo: Danielle Occhiogrosso
Serves 4
Ingredients
1 whole 3 1/2- to 4-pound chicken
1 Tbsp. kosher salt
2 Tbsp. olive oil
1 pound parsnips
1/2 cup flat-leaf parsley leaves
1 tsp. lemon juice
1 cup chopped radicchio
Greek Yogurt Sauce (recipe below)
Directions
Active time: 15 minutes
Total time: 2 hours, plus overnight seasoning
Season chicken inside and out with kosher salt. Place in an uncovered pan and refrigerate overnight on lowest shelf. Remove from fridge an hour before roasting to bring to room temperature.
Preheat oven to 425°. Discard any juices in pan. Transfer chicken to a roasting pan (breast side up) and drizzle 1 Tbsp. olive oil over chicken. Place pan in oven on middle rack. Cook until chicken is browned and reaches 160° in thigh, about 60 minutes.
Meanwhile, remove stem ends of parsnips, then peel. Cut 2-inch from skinny ends and chop ends into thin rounds. Place in medium bowl and add 1 Tbsp. olive oil, parsley, pinch of kosher salt and lemon juice. Toss well and set aside. Cut remaining parsnips lengthwise into 2-inch-long half logs. When chicken has 15 minutes left, surround with parsnip logs in roasting pan. Once flesh reaches 160°, remove from oven and discard fat from pan.
Let rest for 10 minutes before carving, then arrange on a platter with roasted parsnips. Garnish with parsnip-parsley mixture and radicchio. Serve with yogurt sauce.
Greek Yogurt Sauce
Ingredients
1 cup plain Greek yogurt
2 Tbsp. lemon juice
1 tsp. sweet paprika
1/4 cup chopped dill
1/2 tsp. kosher salt
Ground black pepper
Directions
In a medium mixing bowl, combine Greek yogurt; lemon juice; sweet paprika; dill; kosher salt and ground black pepper, to taste, and mix well.
Ingredients
Directions
Active time: 15 minutes
Total time: 2 hours, plus overnight seasoning
Season chicken inside and out with kosher salt. Place in an uncovered pan and refrigerate overnight on lowest shelf. Remove from fridge an hour before roasting to bring to room temperature.
Preheat oven to 425°. Discard any juices in pan. Transfer chicken to a roasting pan (breast side up) and drizzle 1 Tbsp. olive oil over chicken. Place pan in oven on middle rack. Cook until chicken is browned and reaches 160° in thigh, about 60 minutes.
Meanwhile, remove stem ends of parsnips, then peel. Cut 2-inch from skinny ends and chop ends into thin rounds. Place in medium bowl and add 1 Tbsp. olive oil, parsley, pinch of kosher salt and lemon juice. Toss well and set aside. Cut remaining parsnips lengthwise into 2-inch-long half logs. When chicken has 15 minutes left, surround with parsnip logs in roasting pan. Once flesh reaches 160°, remove from oven and discard fat from pan.
Let rest for 10 minutes before carving, then arrange on a platter with roasted parsnips. Garnish with parsnip-parsley mixture and radicchio. Serve with yogurt sauce.
Greek Yogurt Sauce
Ingredients
Directions
In a medium mixing bowl, combine Greek yogurt; lemon juice; sweet paprika; dill; kosher salt and ground black pepper, to taste, and mix well.
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