Chicken & Roasted Root Vegetables
Herbed chicken with a hint of tomato roasts with a wonderful melange of potatoes, sweet potatoes, carrots, and parsnips. It is a perfect centerpiece for a fall dinner party that needs only a green salad, crusty bread, and baked apples for dessert.
  • 1/4 cup no-salt-added tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon rosemary, crumbled
  • 3/4 teaspoon salt
  • 2 pounds chicken drumsticks and thighs, skinned
  • 1/2 cup (not oil-packed) sun-dried tomatoes
  • 1 cup boiling water
  • 1-1/2 cups peeled, diced sweet potatoes
  • 1 cup diced unpeeled all-purpose potatoes
  • 1 cup sliced carrots
  • 1 cup sliced parsnips
  • 4 garlic cloves, peeled
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon pepper

1. Preheat oven to 400°F. Spray small baking dish with nonstick cooking spray.

2. In a small bowl or cup, stir together tomato paste, paprika, 1/2 teaspoon of rosemary, and 1/2 teaspoon of salt. Rub chicken with tomato paste mixture; place in prepared baking dish and set aside.

3. In small heatproof bowl, combine sun-dried tomatoes and boiling water. Let sit until tomatoes have softened, about 10 minutes. Reserving liquid, drain tomatoes and coarsely chop.

4. In a 9- x 13-inch baking pan, stir together sweet potatoes, all-purpose potatoes, carrots, parsnips, garlic, brown sugar, pepper, and remaining 1/2 teaspoon rosemary and 1/4 teaspoon salt. Stir in sun-dried tomatoes and their soaking liquid. Cover with foil and bake 15 minutes. Uncover and bake until vegetables are tender, about 15 minutes. Put chicken in oven for last 20 minutes of vegetable cooking time.

Nutritional Information
Per serving: 333 calories, 6.1g total fat, 1.4g saturated fat, 1.6g monounsaturated fat, 1.6g polyunsaturated fat, 7g dietary fiber, 31g protein, 41g carbohydrate, 104mg cholesterol, 568mg sodium.
Good source of: beta-carotene, fiber, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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