Photo: Lily Banse
Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
609
Calories
43g
Protein
32g
Fat
43g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Parsnip | 1/2 cup (78g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 4-to 4 1/2-pound chicken
- 4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided
- 3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided
- 3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided
- 2 1/4 teaspoons coarse kosher salt
- Nonstick vegetable oil spray
- 3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces
- 8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces
- 1 cup lager or pale ale
- Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers’ markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes