Baked Chicken with Sweet Potato and Parsnip Mash

This simple yet satisfying one-pan meal is perfect for a weeknight dinner. The chicken is roasted to perfection, while the sweet potato and parsnip mash is creamy and flavorful. The dish is finished with a sprinkling of fresh parsley, which adds a pop of color and brightness.

This recipe was inspired by a dish I had at a restaurant in London. The chicken was roasted to perfection, and the sweet potato and parsnip mash was creamy and flavorful. I was so impressed by the dish that I decided to recreate it at home. After a few tries, I finally perfected the recipe, and I'm excited to share it with you. I hope you enjoy it as much as I do!

Prep time: 20 | Cook time: 75 | Serves: 4

Ingredients

• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound sweet potatoes, peeled and cubed
• 1 pound parsnips, peeled and cubed
• 1 cup chicken broth
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken with olive oil, salt, and pepper.
3. Place chicken in a roasting pan and roast for 1 hour, or until cooked through.
4. While the chicken is roasting, cook sweet potatoes and parsnips in a large pot of boiling water until tender.
5. Drain sweet potatoes and parsnips and mash with chicken broth until smooth.
6. Stir in parsley.
7. Reduce oven temperature to 350°F (175°C).
8. Add sweet potato and parsnip mash to the roasting pan with the chicken and bake for 15 minutes, or until golden brown.

Why It Works

• The combination of chicken and sweet potato is a classic for a reason. The chicken is moist and flavorful, while the sweet potato is sweet and creamy.
• The parsnips add a bit of sweetness and earthiness to the dish.
• The chicken broth helps to keep the mash moist and flavorful.
• The fresh parsley adds a pop of color and brightness to the dish.