Roast Chicken w/ Baked Vegetables, Leaves, Pomegranate Molasses and Pistachio.Baked vegetables. The transformation of hard, woody root vegetables into something soft, caramelised and delicious is a sublime one.
This post is a follow-up to Home On The Free Range and how we went about serving that lovely bird.A roast doesn’t need to be heavy and filling, particularly not in our Brisbane Autumn. This dish is way more like a big, warm comfort salad. Earthy flavours lightened up with a few leaves and a tangy pomegranate molasses, all served share style. Baked Vegetables.
1 kg small sweet potato
1 kg small parsnips
1 bunch baby beetroots.
5 whole garlic cloves, skin on
1 tsp cumin seeds
1 tbsp. picked fresh thyme
Chicken fat from your lovely roasting chicken
Also – 50g pistachio kernels, 1 bunch young watercress, 50ml pomegranate molasses. HOW
Peel the sweet potato and cut into wedges. Peel the parsnips and cut into 4, lengthways. Remove the core by using the tip of a knife to lever the centre woody piece away from the outer.
Rinse the beetroots under cold, running water. Trim the stems, leaving about 2cm. Cut the bulbs in half (quarters if they are large). Keep any smallish, tender leaves for serving.
Toss the vegetables with a liberal amount of the oils, seasoning, thyme and garlic. Arrange evenly on a baking tray. Spread them flat, not on top of each other, for even cooking.
Bake on 180*c for 25 minutes, or thereabouts.
What Kid DidKid went at it with the peeler, stripping the parsnips and sweet potatoes of their skins. Picking the nice bits of watercress and plucking the tender beetroot leaves . When the chicken and vegetables were cooked, we let them stand for 15 minutes or so to allow the juices of the chicken to settle. It’s hard to handle anything straight out of the oven anyways. I carved up the chook and Kid and I went to work arranging the vegetables, chicken and leaves on the platter. We added a bowl of peas and I pinched a little gravy from work to round out that comfort feel. Totally unnecessary. The vegetables turned out deliciously sweet and caramelised, the chicken juicy and tender. The pistachios gave a little crunch and decadance, the leaves a delightful freshness and the sweet, tangy molasses brought everything together quite well. Less is more with that particular dressing.And that’s a wrap 🙂
There was easily enough food for a 4 to 5 pax family here. We were just 2 and had plenty left for other meals.
Pomegranate molasses is made from the juice of pomegranates w/ sugar added and then boiled to create a tart, tangy and delicious dressing. We lamented the fact that it would have gone well in some soda water and ice, as an accompanying refreshment. Think I might just go try that now actually..
To me you can’t go past parsnips and roast chicken as a winning combination in Autumn. What’s your favourite roast chicken accompaniment?