Roast Chicken, Vegetables, & Parsnip Purée

This isn't fancy food, but it's excellent food, and in my opinion—if you make it with some love and attention—it's the best food in the whole world. It's a fitting family meal because when you show your kids love and attention, they also flourish. My mom? She poured all her love and attention into her kids, and I have her to thank for the man I am today. When I get to cook with my daughters, it's the perfect way to pass that love on to them.

Serves 6.

Ingredients

FOR THE CHICKEN

  • 1 5-lb whole chicken, organic, pasture-raised

  • 1 bunch thyme

  • 1 bunch rosemary

  • 2 lemons, halved

  • 4 cloves garlic

  • 1 TBSP grapeseed oil

  • Kosher salt and pepper

FOR THE VEGETABLES

  • 3 cups brussels sprouts, blanched and halved

  • 1 butternut squash, peeled, diced large

  • 1 shallot, minced

  • 1 tsp garlic, minced

  • 1 tsp thyme, chopped

  • Juice of 1 lemon

  • 1 TBSP honey

  • Kosher salt

  • White pepper

FOR THE SAUCE

  • 3 TBSP all-purpose flour

  • 1 cup chicken stock

  • 1/2 cup demi-glace

FOR THE PARSNIP PUREE

  • 8 parsnips, peeled and cut into chunks

  • 1 qt milk

  • Kosher salt

  • White pepper

  • 1 tsp butter

Cooking Instructions

CHICKEN:

  1. Preheat oven to 350°F. Rinse chicken and dry well with paper towels.

  2. Stuff cavity of chicken with whole herbs, lemon halves and garlic cloves. Rub outside of chicken with grapeseed oil and season with salt and pepper.

  3. Place chicken on a roasting rack on a sheet pan; this will keep bottom of chicken from burning. Roast for 1 hour and 45 minutes, until internal temperature reaches 160°F.

  4. While chicken is roasting, prep vegetables.

 VEGETABLES:

  1. Place Brussels sprouts, butternut squash, shallots, garlic, chopped thyme, lemon juice, grapeseed oil, honey, salt and white pepper in a mixing bowl and toss well.

  2. Put vegetables on a sheet pan and roast alongside the chicken for 20-30 minutes (near the end of the chicken’s cook time), until slightly caramelized and tender.

SAUCE:

When the chicken is done, put the drippings in a sauce pot over medium heat. Add flour, stir well, then add chicken stock and demi-glace. Cook and stir for 3 minutes. Set aside.

PARSNIP PURÉE:

  1. Boil parsnips in milk until cooked, 15-20 minutes. Use a colander to strain them, setting milk aside (you may need it for Step 2).

  2. Using a food processor or high-performance blender, purée parsnips to a mashed potato-like consistency. Use milk if needed to thin out. Add salt and white pepper to taste.

TO FINISH:

Plate with parsnip purée first, with vegetables and chicken on top. Serve sauce on the side.