For many of us, the holidays are real marathon tours; meals come and go, and we must make everyone happy. Between friends and family we must able to see and entertain everyone. So we all do our best trying to have fun without spending hours in the kitchen!
Poultry is one of the culinary traditions of holidays:Between capons, hens, turkeys, and guinea fowl, the choices are vast . Cooking poultry is easy and doesn’t take too long. This allows you to cook it along with a variety of original vegetables. So we’ll use forgotten vegetables like squash, beets, colorful carrots, parsnips, parsley root, and Jerusalem artichokes.
The advantage of this recipe is that they all cook together. You just have to monitor and add water from time to time. You can prepare this delectable dish with any variety of chicken (each region has its own), and with your choice of root vegetables you will find available at the market.
Ingredients list for Roasted Chicken with multicolored vegetables
For 8 people:
- A good chicken (or other poultry)
- 4 lbs (2 kg) of mixed root vegetables (turnips, carrots, beets, parsnips, radishes, artichokes…)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Few sprigs of thyme
- Salt and pepper
Oven Baked Mashed Potato Cakes
Preheat your oven to 390°F (200°c).
Wash and peel all vegetables. Cut them into large cubes.
Prepare the chicken if it has not already been done by your poultry monger.
Arrange vegetables around by mixing varieties in a large baking pan. Place the chicken in the center. Sprinkle with olive oil (2 tablespoons for the chicken and the rest for the vegetables) and balsamic vinegar (for the vegetables). Salt and pepper. Mix the vegetables to coat them well. Divide the thyme sprigs.
Bake for 10 minutes at 390°F (200°c) and turn down the thermostat to 360°F (180°c) and continue cooking for 1h – 1h15. Stir the vegetables occasionally. Sprinkle the chicken with the flavoring juice.
Cut the chicken and present it in a large dish with the vegetables around. Offer the juice on the side.
The Good Food and wine pairing: white, a Savenières, in red, a Mercurey or Rully.