Special Sunday Roast Chicken

Name: Special Sunday Roast Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces; 2 kilograms organic chicken; 1 teaspoon coarse kosher salt; 118 milliliters dry white wine; 2 Tbsps finely chopped fresh sage; 1 garlic clove, pressed; 2 liters coarsely torn red or green mustard greens; 2 Tbsps extra-virgin olive oil; 3 mediums parsnips, peeled, cut into 1 1/2-inch pieces; 340 grams unpeeled russet potato, well scrubbed, cut into 1-inch cubes; 1 shallot, minced; 3 Tbsps unsalted butter, room temperature; 59 milliliters water; 340 grams yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes

Need a gluten free main course? Special Sunday Roast Chicken could be an excellent recipe to try. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 952 calories, 62g of protein, and 56g of fat each. If you have mustard greens, garlic clove, yam, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Toss first 5 ingredients in largeroasting pan.

Equipment you will use

Frying Pan

Mix butter, sage,and garlic in small bowl.

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Butter

Garlic

Sage

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Bowl

Placechicken in center of vegetables.Using fingertips, loosen skinfrom breast.

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Vegetable

Spread 1 tablespoonsage butter under skin. Rub1 tablespoon sage butter overentire chicken. Dot vegetableswith remaining sage butter.

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Whole Chicken

Butter

Spread

Sage

Sprinkle 1 teaspoon salt overvegetables and chicken. DO AHEAD: Can be made 4 hoursahead. Cover and chill.

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Whole Chicken

Salt

Preheat oven to 400°F.Roast chicken and vegetables15 minutes. Reduce oventemperature to 375°F; continueroasting until instant-readthermometer inserted intochicken thigh registers 165°F andvegetables are tender, stirringvegetables once, about 1 hour.

Ingredients you will need

Roasted Chicken

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Oven

Place greens and shalloton large deep platter. Spoon 3tablespoons fat from juices inpan and drizzle over greens;toss to coat. Season with saltand pepper. Using slotted spoon,transfer roasted vegetables toplatter, placing atop greens. Tiltchicken, allowing juices to flowfrom cavity into pan.

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Vegetable

Greens

Pepper

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Slotted Spoon

Frying Pan

Transferchicken to work surface.

Cut intoserving pieces and arrange withvegetables atop greens.

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Greens

Add wine and 1/4 cup waterto roasting pan. Bring to boil overmedium-high heat, stirring toscrape up browned bits. Simmeruntil slightly reduced, about 3minutes. Season sauce to tastewith salt and pepper.

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Salt And Pepper