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Chicken with Root Vegetable Hash Recipe

Chicken with Root Vegetable Hash

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Servings: 6 

Estimated Total Preparation Time: 1 hour, 15 minutes

When root veggies are in season, this delightful dish makes a satisfying dinner.

Recipe Nutritional Information:

Calories per Serving: 516 

Total Protein per Serving: 29 grams 

Total Carbs per Serving: 23 grams 

Total Fat per Serving: 34 grams 

Saturated Fat per Serving: 8 grams 

Total Fiber per Serving: 4 grams

Recipe Ingredients:

4 lb whole chicken

5 tbsp grapeseed oil, divided

2 carrots

2 parsnips

2 purple potatoes

1 shallot, peeled and sliced

1 tbsp fresh thyme leaves

Salt and pepper


Preheat oven to 450 degrees F. Coat chicken with 2 ½ tbsp oil and season with salt and pepper inside and out. Place chicken breast-side down in pan. Roast for 15 minutes.

Flip chicken onto back and roast 35 to 45 minutes more, or until liquid runs clear or 160 degrees F internal temperature.

While chicken is roasting, prepare the root vegetable hash. Cut all vegetables into chunks (about ½-inch cubes). Heat a large sauté pan to medium-heat and add remaining oil to coat the pan. When the oil is hot, add carrots, parsnip, and potatoes. Season with salt and pepper. Cook for 8 minutes. Flip with a metal spatula. Cook for 3 minutes, then add shallots and cook for 5 minutes or until second side is golden brown. Add thyme leaves; remove from heat, stir, and keep in pan. Season with salt and pepper if needed.

When chicken is done, let it rest for 5 minutes. Carve chicken and serve with vegetable hash.


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