Chicken and Parsnip "Fries" with Spicy Vinegar

Chicken and Parsnip "Fries" with Spicy Vinegar is a gluten free, dairy free, and primal side dish. One portion of this dish contains around 26g of protein, 14g of fat, and a total of 355 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of American food. If you have chicken breast halves, red-pepper flakes, distilled vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat oven to 450°F with rack in middle.

Equipment you will use

Oven

Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).

Ingredients you will need

Parsnip

Whole Chicken

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Pan

Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Ingredients you will need

Whole Chicken

Pepper

Salt

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.

Ingredients you will need

Parsnip

Whole Chicken

Equipment you will use

Frying Pan

While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds.

Ingredients you will need

Whole Chicken

Vinegar