During this winter season I am prioritizing all things cozy, nourishing and easy – with this Roasted Chicken and Carrots with Parsnip Mash – you can too! I LOVE me a roasted chicken- something about it just takes me back to all things comforting, and all parts including the skin, bones, cartilage etc can be baked for the recipe and then used again in bone broth! A win-win for gut health, collagen and helping to seal up your gut lining- which can be damaged by processed food intake or environmental pollutants. I also tried my first spin on a parsnip mash- similar to mashed potatoes but without the blood sugar spike. I hope you enjoy and let me know if you like the parsnip mash! It is a new thing I will be adding to my winter rotation but I love knowing that I am incorporating more veggies and fiber into my life!
Okay first things first- here are my chickens, and yes I made two because one wasn’t enough! I’m going to link my roasted chicken recipe here for you to try! Every single time I make this chicken, the skin comes out lightly brown and crunchy, the inside is moist, and the drippings are BANGIN! You can’t go wrong- truly any herb you like will do. I did a bunch of marjoram, thyme, parsley, sage, citrus salt, salt, pepper, onion/garlic powder, and paprika! Here’s the link to my Roasted Chicken Recipe:
Okay moving on to our Roasted Carrots!
These are SUPER easy. All you need is a bag of carrots, your favorite herbs – I used fresh thyme sprinkled on top, some salt, pepper, olive oil, and a little garlic powder. Preheat your oven to 400 degrees, and bake these bad boys until golden brown- about 30-45 minutes or until fork tender. If you don’t like them to have any browning, you can lower the heat to 375.
Last, but not least- the Parsnip Mash!
For this recipe I used 4-5 large parsnips – rinsed, peeled and roughly chopped. I boiled them in a small pot on high with water just covering the parsnips for about 20 minutes- or until fork tender. Do NOT drain the water. Take your masher (fork, potato masher, etc) and mash them in the pot until the water mixes with the mashed parsnips to create a mashed potato consistency. Once mashed I turned off the heat, and added 2 tbsp of heavy whipping cream (can do whole milk), salt, pepper, 1-2 tbsp butter, sage, parsley, and Trader Joe’s Onion Salt (which is essentially onion/garlic powder and some herbs). It was so yummy, tasted a little sweet and savory. Parsnips are naturally low on the glycemic index meaning they do not spike your blood sugar! I am currently trying to switch out some of my higher carb meals for lower carb meals this winter as I’m typically sitting more often than in the summertime.
I hope you enjoy! This meal was SO easy to make. The chicken can virtually be done ahead of time and then it’s just a little chopping and peeling and you’re all set! Let me know if you try this and how you like the parsnip mash :).
With Love,
Lexi
Love this- go Lexi!
Thank you so much! 🙂