Roasted Chicken with Salsa Verde and Whipped Parsnips and Cauliflower with Goat Cheese
The perfect Sunday supper, this roasted chicken with salsa verde is unbelievably juicy and tender, and is paired perfectly with whipped cauliflower with parsnips and goat cheese.
Yield: 4 servings
For the roasted chicken
  • 1 3-4 lb chicken
  • 1 tbsp kosher salt
  • 1 lemon, thinly sliced and seeded
  • 2 fresh bay leaves
  • 1 small onion, peeled
  • 3 garlic cloves
  • 1 small bunch fresh thyme
For the salsa verde
  • ¼ cup thinly sliced fresh flat-leaf parsley
  • 2 tbsp thinly sliced fresh mint
  • 2 salt-packed anchovy fillets, rinsed and minced
  • 1 garlic clove, minced
  • 1 shallot, minced
  • grated zest and juice of 1 lemon
  • 2 tbsp salt-packed capers, rinsed and chopped
  • ½ tsp crushed red pepper flakes
  • ½ cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
For the whipped parsnips and cauliflower with goat cheese
  • 1 head cauliflower, cut into florets
  • 5 parsnips, peeled and sliced
  • 2 cups veggie broth
  • 2.5 oz goat cheese
  • salt and pepper, to taste
  1. A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate overnight.
  2. Remove the chicken from the fridge an hour before cooking it. Preheat the oven to 425.
  3. Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin of each breast. Put the onion, garlic, thyme, and remaining lemon in the cavity of the chicken. Rub or spray the entire chicken with olive oil. Put the chicken in an ovenproof saute pan or in a roasting pan breast side up. Slide it into the oven and roast it until the thigh reaches 160 or until the cavity juices run clear, about 1 hour.
  4. Remove from the oven and let rest for 10-20 minutes. Cut the chicken into 8 pieces and serve with the salsa verde.
  5. For the salsa verde, combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, red pepper flakes and olive oil in the bowl of a food processor and pulse until smooth. Add salt and pepper to taste.
  6. To make the whipped parsnips and cauliflower with goat cheese, place the cauliflower and parsnips into a stockpot with the veggie broth. Bring to a boil and then simmer until all of the broth has evaporated.
  7. Using an immersion blender, blend the cauliflower and parsnips together into a mash. Alternatively, you can put them in a blender or food processor. Mash in the goat cheese. Season to taste with salt and pepper.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at