Herb-Roasted Chicken with Parsnip Yukon Gold Mash



Recipe courtesy of Executive Chef Robert from Avenue's Bar & Eatery.
Photography by Ben Decastro.
Course: Main Course
Author: Chef Robert


  • Peeler
  • Small Saucepan
  • Ricer
  • Shallow Sheet Pan With A Roasting Rack


Parsnip Yukon Gold Mash

  • 1 Medium Parsnip
  • 2 Medium-Sized Yukon Gold Potatoes
  • 2 Tbs. Unsalted Butter
  • ¼ Cup Milk
  • ¼ Cup Heavy Cream
  • Salt (As Needed)
  • White Pepper (As Needed)


  • 1 Chicken Leg (Quarter)
  • ¼ tsp. Dried Thyme
  • ¼ tsp. Dried Rosemary
  • Oil (As Needed)
  • Salt (As Needed)
  • Sprig Fresh Rosemary
  • 2 Sprig Fresh Thyme
  • 1 Bay Leaf
  • ½ Cup Chicken Stock


Prepare Parsnip Yukon Gold Mash.

  • Peel parsnip and potatoes and place in a small saucepan and cover with water. Bring to a boil and season water; cook until potatoes and parsnips are tender.
  • Scald milk and heavy cream with butter. Working with a ricer, process both the potatoes and the parsnip. Slowly stir in milk mixture until it is tender and drops easily from a spoon.

Prepare Chicken.

  • Brine chicken leg if desired then pat dry.
  • Rub outside of chicken with oil and coat with dried herbs, then season with salt. 
  • Place in a shallow sheet pan with a roasting rack and roast at 450° for 25 minutes. Allow to rest for 10 minutes.
  • Drain excess oil from sheet pan and place sheet pan back in the oven for 5 minutes with fresh rosemary, thyme, and a bay leaf.
  • When hot, pour in ½ C. chicken stock and deglaze.
  • Pour deglazing liquid into a small saucepan and heat to reduce. When thickened, add a little butter and swirl to emulsify. 
  • Season sauce to taste and use over chicken.