Roasted Chicken with Carrots, Parsnips and Brussels Sprouts

This wine-friendly recipe pairs simplicity with sophistication

Roasted Chicken with Carrots, Parsnips and Brussels Sprouts
A whole roast chicken is one of Anna-Christina Cabrales' standbys for hosting guests, as it allows her to open up a wide range of wines to enjoy alongside. (Michael Marquand)
From the Nov 15, 2020, issue

These recipes, contributed by Anna-Christina Cabrales, come from the Entertaining, Then and Now feature package, which also includes a dessert recipe, interview and entertaining tips.

Roasted Chicken

  • 1 whole chicken, 5 1/2–6 pounds
  • 2 tablespoons butter
  • 4 tablespoons thyme, chopped, plus 4 sprigs
  • Splash lemon juice
  • 1 lemon, peeled and halved
  • 2 medium carrots, peeled and halved
  • 2 small onions, halved
  • 2 celery stalks, halved
  • Extra virgin olive oil
  • 4 parsley sprigs
  • 1/2 cup white wine
  • Salt and pepper

1. Preheat the oven to 450° F.

2. Mix the butter, chopped thyme, and splash of lemon juice together until well combined. Set aside.

3. Wash and pat dry the chicken. Remove wings. Season with salt and pepper, making sure to cover both the outside and inside of the chicken well. Insert the lemon along with half the onions, carrots, celery, and the sprigs of thyme and parsley into the cavity.

4. Rub the herb butter evenly under the skin of the chicken. Truss the bird with butcher’s twine, keeping the breast plump and all limbs close to the body. (The point of trussing is to keep the bird compact, so that it cooks more evenly. It also makes it easier to move and manipulate the chicken.)

5. Heat a small amount of olive oil over medium-high heat in a large, oven-safe sauté pan. Once the pan is hot, add the chicken. Sear chicken on all sides until skin is nice and golden.

6. Transfer chicken to a roasting pan. (If you have a rack insert, place the chicken on that to keep it elevated. If you don’t have a rack, you can keep the chicken raised by twisting aluminum foil into a large ring and resting the chicken on the ring.) Add the remaining pieces of onions, carrots, celery, and thyme to bottom of the roasting pan, along with the 1/2 c of wine.

7. Put the chicken in the oven. After 15 minutes drop heat to 350° F. Cook until the chicken reaches an internal temperature of 160° F. (Cooking time will be roughly 45 minutes, but using an instant-read thermometer will give you much better results.)

8. Once the right temperature is achieved, remove from oven, tent with foil and allow the chicken to rest while you roast the vegetables.

Carrots and Parsnips

  • 4 large carrots, chopped into medium-size pieces
  • 4 large parsnips, chopped into medium-size pieces
  • Thyme sprigs
  • Salt and pepper

1. When you remove the chicken from the oven, adjust the temperature to 425° F. Return the sauté pan with the chicken drippings to the stove over medium-high heat. Add the carrots, parsnips, and a few sprigs of thyme and season with salt and pepper. Cook until just golden-brown.

2. Transfer the vegetables to the oven. Cook for 25–30 minutes, or until they are tender. Remove from the oven.

3. Remove the thyme sprigs. Taste and adjust seasoning with salt and pepper.

To Serve

1. Remove twine and carve chicken into pieces.

2. Arrange chicken pieces on a platter. Surround with the carrots and parsnips. Drizzle the jus from the pan over the chicken and serve. Serves 6.

Roasted Brussels Sprouts with Pork Belly

  • 2 pounds Brussels sprouts, halved
  • 1 pound pork belly, cut into chunks
  • Extra virgin olive oil
  • Salt and pepper

1. Preheat oven to 425° F.

2. Toss the Brussels sprouts with salt, pepper and a small amount of olive oil. Spread the Brussels sprouts out on a greased baking sheet. Set aside.

3. Heat a sauté pan over medium-high heat. Add the pork belly chunks and sear until lightly browned on all sides.

4. Add some of the drippings to the Brussels sprouts and arrange the pork belly chunks on top.

5. Put the pan in the oven and roast for 20–25 minutes, or until the sprouts are nicely browned and tender. Toss occasionally.

6. Adjust seasoning and serve.


Wine Match

Anna-Christina Cabrales’ Selection
Domaine de Villaine Bouzeron 2017 (90 points, $40)
“This is a wine where the fleshiness has settled in. Aligoté tends to have a fairly neutral texture, which means it can pair well with lots of flavors like you have on the Thanksgiving table. Aligoté is a little bit of a highlighter you know? It’s not hot pink. It just lifts everything up.”

Wine Spectator Alternates
Olivier Leflaive Bourgogne Aligoté 2017 (88, $24)
J. Hofstätter Pinot Grigio Vigneti delle Dolomiti 2018 (90, $19)

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