There's just something about a roast chicken. Add our Balsamic and some veggies? You've got an all in one meal that practically cooks itself. Perfect for the busy holidays!
What you need
1 pound parsnips, peeled
1 pound carrots, peeled
3 tablespoons Tessemae’s Balsamic Dressing
coarse salt and fresh ground pepper
1 whole chicken (3 1/2 pounds)
What to do
- Heat your oven to 450. Cut the thick ends off of the parsnips and halve them lengthwise, or quarter if large. Halve the carrots lengthwise and cut into 4 inch lengths. Spread the veggies on a large rimmed baking sheet and toss with 2 tablespoons Balsamic, salt and pepper. Push the veggies to the sides of the pan.
- Rub the chicken with a tablespoon of Balsamic, then with salt and pepper. Tie legs together and tuck wing tips beneath body. Place in the center of the baking sheet and roast until an instant read thermometer in a thigh reads 165 degrees, 45 minutes to 1 hour. Turn the pan halfway through cooking.
- Let chicken rest 10 minutes before carving so it stays nice and juicy. Serve with the veggies and drizzle everything with more Balsamic.