Best 4 Chicken With Carrots And Parsnips Recipes
**Savory and Comforting: Roasted Chicken with Carrots and Parsnips - A Culinary Delight**
Embark on a culinary journey with our tantalizing recipe for roasted chicken with carrots and parsnips. This classic dish combines succulent chicken, tender vegetables, and a heartwarming medley of herbs and spices, delivering a symphony of flavors that will delight your palate. In this article, we present two variations of this culinary gem: a traditional roasted chicken recipe and an exciting one-pan version that simplifies the cooking process without compromising taste. Both recipes showcase the natural sweetness of carrots and parsnips, perfectly complementing the savory chicken. Get ready to indulge in a wholesome and comforting meal that promises to become a family favorite.
CHICKEN WITH CARROTS AND PARSNIPS
A 30-minute marinade in a citrusy vinaigrette gives chicken drumsticks and thighs delicious flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450ºF.
- Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate, turning after 15 min.
- Remove chicken from marinade; discard marinade. Place chicken in center of large rimmed baking sheet sprayed with cooking spray. Toss vegetables with remaining dressing; place around chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF) and vegetables are tender.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
CHICKEN WITH PARSNIPS AND CARROTS
Make and share this Chicken With Parsnips and Carrots recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken, oil and salt in a bowl, toss to coat.
- Heat a large pot over high heat.
- Add chicken, cook in batches , 3 minutes each side till well browned.
- Seat aside.
- Add leek, garlic and thyme and cook 4 minutes till soft.
- Return chicken to pot, add vegetables and stock.
- Bring to the boil, reduce heat, cover and cook on low.
- Cook 25 minutes or till vegies are tender and chicken cooked through.
Nutrition Facts : Calories 162.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 121.4, Carbohydrate 21.3, Fiber 4.2, Sugar 6.5, Protein 3.2
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
- Seasoning: Don't be afraid to season your chicken generously. Salt, pepper, garlic powder, and onion powder are all great options. You can also add some herbs, such as thyme or rosemary, for extra flavor.
- Browning the chicken: Be sure to brown the chicken well before adding the carrots and parsnips. This will help to develop flavor and prevent the chicken from being dry.
- Cooking the vegetables: Cook the carrots and parsnips until they are tender but still slightly firm. You don't want them to become mushy.
- Sauce: The sauce is what really brings this dish together. Be sure to simmer it for at least 15 minutes to allow the flavors to meld.
- Serving: Serve the chicken with carrots and parsnips over mashed potatoes or rice. You can also add a side of green beans or peas.
Conclusion:
This chicken with carrots and parsnips is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the vegetables are flavorful and tender, and the sauce is rich and creamy. This dish is sure to be a hit with the whole family.
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