Roast Chicken With Root Vegetable Puree Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Season the chicken with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the chicken on a roasting rack in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C).
• STEP 4.While the chicken is roasting, prepare the root vegetable puree. Peel and chop a mix of root vegetables, such as carrots, parsnips, and sweet potatoes.
• STEP 5.Boil the chopped vegetables in a pot of salted water until tender. Drain the vegetables and transfer them to a blender or food processor.
• STEP 6.Add butter, cream, salt, and pepper to the blender or food processor and blend until smooth and creamy.
• STEP 7.Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before carving.
• STEP 8.Serve the roast chicken with a generous spoonful of the root vegetable puree on the side.
• STEP 9.Enjoy!

Cooking Tips

• Feel free to customize the seasoning for the chicken by using your favorite herbs and spices.
• For a healthier option, you can use olive oil instead of butter in the root vegetable puree.
• If you prefer a chunkier puree, you can mash the cooked vegetables with a potato masher instead of blending them.

Storage and Serving

• Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The root vegetable puree can also be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• To reheat the root vegetable puree, transfer it to a saucepan and heat over medium heat, stirring occasionally, until heated through.