Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices Recipe

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Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices
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Ingredients
11
Count
Nutrition
1296
Calories
Total time
250
Minutes
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Ingredients:

Directions:

  1. Tuck wing tips under chicken. Starting at neck opening, gently loosen skin from breast of chicken. Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half. Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity. Sprinkle outside of chicken all over with 2 teaspoons coarse salt. Place chicken, breast side up, on plate. Let stand uncovered at room temperature 2 hours or cover and chill overnight.
  2. Position oven rack in lower third of oven; preheat to 450°F. Coat large rimmed baking sheet with nonstick spray. Place chicken in center of prepared sheet. Place beets in medium bowl. Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Place parsnips and Jerusalem artichokes in another medium bowl. Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Arrange all vegetables around chicken on sheet. Roast chicken and vegetables 20 minutes. Reduce heat to 375°F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer.
  3. Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet. Transfer chicken to platter. Arrange vegetables around chicken. Place baking sheet over 2 burners. Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1295.72 Kcal (5425 kJ)
Calories from fat 733.78 Kcal
% Daily Value*
Total Fat 81.53g 125%
Cholesterol 459.17mg 153%
Sodium 1038.89mg 43%
Potassium 1702.67mg 36%
Total Carbs 34.64g 12%
Sugars 12.76g 51%
Dietary Fiber 7.35g 29%
Protein 94.47g 189%
Vitamin C 38.5mg 64%
Iron 8.6mg 48%
Calcium 115.9mg 12%
Amount Per 100 g
Calories 169.93 Kcal (711 kJ)
Calories from fat 96.23 Kcal
% Daily Value*
Total Fat 10.69g 125%
Cholesterol 60.22mg 153%
Sodium 136.25mg 43%
Potassium 223.3mg 36%
Total Carbs 4.54g 12%
Sugars 1.67g 51%
Dietary Fiber 0.96g 29%
Protein 12.39g 189%
Vitamin C 5.1mg 64%
Iron 1.1mg 48%
Calcium 15.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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