HERB-ROASTED CHICKEN WITH PARSNIP YUKON GOLD MASH
Recipe courtesy of Executive Chef Robert from Avenue's Bar & Eatery.Photography by Ben Decastro.
Equipment
- Peeler
- Small Saucepan
- Ricer
- Shallow Sheet Pan With A Roasting Rack
Ingredients
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)
Chicken
- 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
Instructions
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.
