Roasted Chicken, Honey Glazed Parsnips, Roast Potatoes, Braised Greens
- Parsnips - trimmed and peeled, about 1 lb
- Potatoes - 1-2 per person
- Olive OIl - 2-3 TBS
- Honey - 1/2 cup
- Hot Water, Apple Cider Vinegar, or Verjus - 1 tsp
- Cinnamon - a pinch
- Ground Nutmeg - a pinch
- Kosher Salt - 1/4 tsp
- Chicken - whole or half (depending on family size) pat dry, season with salt and pepper
- Butter - 2 TBS for a half chicken, or 4 TBS for a whole chicken
- Garlic - chopped, about 6 cloves
- Fresh Herbs - chopped, 1-2 TBS
- Spinach, Chard, or Kale - 2 cups, washed
- Soy Sauce - a splash
- Peel the parsnips, cut in half, then each half into three wedges. Cut potatoes to the same size. (The parsnips and potatoes will glaze nicely with honey.) High heat oven at 400-425F. Roast potatoes and parsnips separately. Roast the parsnips mixed with about 1 TBS olive oil for 15-20 minutes in the oven or until knife tender. Add 2-3 tablespoons honey (depends how sweet you like it), a pinch of cinnamon and nutmeg, and a teaspoon of apple cider vinegar or verjus. Finish in the oven for another 5-8 minutes, stirring occasionally. Roast the potatoes, mixed with about 1 TBS olive oil, for 1 hour at 400-425F.
- Pat dry chicken to remove excess moisture and season with salt and pepper. Stick pieces of butter, chopped garlic, and fresh herbs under the skin and place the roasting pan in the oven. Set oven temperature to 425'F. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the chicken breast-side up in a large frying pan or cast-iron skillet. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more (or 30 minutes if half chicken).
- Stir-fry greens in a hot pan. Season with a splash of soy sauce and salt and pepper.
- Not included in Large Kitchen Box: Olive Oil, Honey, Cinnamon, Ground Nutmeg, Kosher Salt, Soy Sauce, Butter, Vinegar, Verjus
- Chef Tip: Halfway through the cooking time try covering just the breast of the chicken with aluminum foil to keep it moist.
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