This recipe uses bone-in chicken that was brined because bone-in chicken has much more flavor and moisture than boneless, skinless chicken. Parsnips and turnips are used instead of potatoes because the carrots and parsnips are higher in fiber, vitamins and minerals. Finally, an herbed, red wine reduction is used instead of fatty, calorie-laden gravy.
9 pounds of Bone-in, skin on chicken breast brined for 4 hours in ½ cup kosher salt, ½ cup brown sugar, 2 qts of water. Rinse the brine off.
Brown skin in the pan with EVOO, transfer to a 400 degree oven for 15-25 minutes until done.
½ bottle Red Wine and mix it with 1 Tbsp peppercorn, 5 bay leaves, 2 cups rough chopped onions, 3 sprigs of fresh thyme. Reduce by ¾. Strain. Add glace and reduce further if needed. Add corn starch slurry if needed. It is a thin sauce.
Roasted Carrots and Parsnips
6 large parsnips
3 pounds carrots
fresh parsley to garnish
Peel and uniformly chop vegetables into ½ inch cubes. EVOO, kosher salt and fresh cracked pepper. Roast in 450 degree oven until caramelized and tender. Toss with fresh parsley.