It's Tasty Tuesday and I am excited to share this recipe with you today. A few weeks ago I mentioned that I love to watch The Chew this time of year. In fact I record it everyday. If I'm being completely honest, I did not mean to record it everyday, but somehow my timer is set that way, and I can't figure out how to stop it. Caillou is also recorded daily and I can assure you that I did NOT mean to do that! Someone make it stop! Anyway, back to The Chew...they have such fun seasonal recipes for the fall and winter that always peak my interest. Last weekend we hosted our monthly Supper Club at our house, and I could not decide what to make. I was really leaning towards soup and cornbread (because...hello, I have soup recipes for days, right), but then I saw this episode of The Chew and it screamed Supper Club to me. Once I showed my husband this recipe he agreed that we needed to make it ASAP!
I don't really live on the edge much. I'm not a gambler, I don't have any tattoos, BUT let me tell you trying a new recipe on company is walking on the wild side for me. I was a bit nervous about it, but it was delicious! In fact, let's stop talking about it and whip it up...
Here's what you need for the chicken (I doubled it for eight adults, but this recipe will serve 4-5 people): 4 pound whole chicken, 1/2 cup of carrots, 1/2 cup of parsnips. 1 onion, 2 tablespoons of olive oil, 1 bunch of fresh thyme, salt & pepper.
And here's what you need for the to die for sauce: 1 cup of pumpkin seeds (toasted), 1/2 cup fresh sage leaves, 1/2 cup of fresh parsley. 1 1/2 cup of olive oil, 2 lemons (zested & juiced).
Michael Simon said to season the chicken inside and out with salt and place in the refrigerator uncovered overnight. Whatever Michael Simon says, I do.
Here's the grossest part. So, you guessed it, those are not my hands, they're my husband's, using your kitchen shears gently cut out the back bone.
Sorry for the graphic picture...
Next, place your peeled and sliced carrots, parsnips and quartered onions on your cookie sheet, lined with parchment paper. Drizzle the heck out of them with olive oil and sprinkle with salt and pepper. Arrange some fresh thyme sprigs on top of the root vegetables.
Place the chicken on top, skin side up, and drizzle with more olive oil. Place in the oven at 400 degrees and roast until the chicken is golden brown and the vegetables are tender, about 1 hour. Remove from the oven to rest for 10-15 minutes prior to cutting into 4 pieces. Discard the thyme
While it's cooking, let's make the sauce. This sauce is similar to a pesto, but with different herbs. I love how the earthy taste balance out the richness of the chicken and vegetables. In your food processor, add the pumpkin seeds, sage leaves, parsley leaves, olive oil, lemon zest and juice, and pulse until slightly coarse. Season with salt and pepper. I'm literally craving this sauce again while typing this. So good!!
Right out of the oven...
Ready to be presented, with a drizzle of the roasted pumpkin seed herb sauce...
This recipe is the definition of comfort food. Thank you to The Chew for passing it along to us!
Today, I am linking up with some of my favorite bloggers for Tuesday Talk...
And tomorrow I am linking up with my pals Johannah and Heather for their monthly recipe club. Be sure to check it out!
You can also find me here this week...
Tuesdays: Savvy Southern Style, Ducks 'n a Row, A Savory Feast, My Girlish Whims,
And tomorrow I am linking up with my pals Johannah and Heather for their monthly recipe club. Be sure to check it out!
You can also find me here this week...
Tuesdays: Savvy Southern Style, Ducks 'n a Row, A Savory Feast, My Girlish Whims,
Wednesdays: Buns in My Oven, Katherine’s Corner
Thursdays: Tornadough Alli, The Pin Junkie
Sundays: I Should Be Mopping the Floor
Mondays: Pint Sized Baker
I have never even heard of this recipe before it looks so easy, and so fancy. LOVE recipes like that. Thanks for sharing.
ReplyDeleteThe Chew has lots of different variations of this method of cooking the chicken. I can't wait to try a few more of them.
DeleteWow, Emily it turned out great! Good job, looks delicious and soul soothing!! Great company recipe for sure!!!
ReplyDeleteThank you, Andrea! It was the perfect Sunday dinner recipe. I'm already craving it again!
DeleteThat looks SO GOOD!! But could your hubby come cut the chicken for me too:) hehehe
ReplyDeleteThank you for the love!! Can't wait to see what you share tomorrow!!
Thank you! There's no way I could have performed that operation, thank goodness he didn't mind. Ha!!
DeleteWould you believe I cannot...just cannot bring myself to purchase, touch, or even look at a whole chicken. lol The finished product looks yummy but I had to scroll past the naked chicken really fast. haha
ReplyDeleteHa! I totally understand! I'm clueless when it comes to whole chickens, and they kinda freak me out, too! Thankfully my husband was around to do the gross part! The Chew said your butcher could also remove the backbone for you.
DeleteI'm right there with you though!! ;)
My goodness I have tried and tried to leave a comment here today! This looks amazing. I have already written down the ingredients to whip it up next week! I also am sharing it on my blog's FB page to bring some people over to see your awesomeness! xoxox
ReplyDeleteThank you, Amanda! You are too sweet!! Let me know what you think of it if you make it. I had never had a parsnip before trying this. They were really good!
DeleteLooks positively delish, Emily!! I'm going to have to send your link to the Mister so he can make it for me. I LOVE Chicken!! Have a great week.
ReplyDeleteThank you, Katie! I would be honored to have him try one of my recipes...I mean, Michael Simon's recipes!! ;)
DeleteOMG! You just HAD to go and show that chicken, didn't you?! LOL! I don't do raw chicken or chicken on a bone. Thank God He made boneless, skinless chicken breasts!
ReplyDeleteYum! This looks so delicious and how fancy!!! I will have to try this this fall/winter, I've been collecting new recipes to try to make the dark cold months a little more pleasant!
ReplyDelete