Once you master roasting a chicken you will never buy that store made stuff again. The tender and mildly sweet cabbage and parsnips are a nice contrast to the verdant green beans. But the best part of this recipe is how little hands on cook time is involved. Your veggies steam while your chicken roasts leaving you with lots of time in between
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  • 1/2 Free Range Chicken
  • 1 Tablespoons rotisserie seasoning
  • 1 Head green cabbage
  • ½ lb. green beans
  • 1 Parsnip
  • ½ Onion
  • 1 Tablespoon chicken base


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  • ½ C. water
  • Rimmed sheet tray
  • Chefs knife
  • Cutting board
  • Garlic press – or use the back of a fork to crush garlic
  • Stock Pot with lid
  • Tongs


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Preheat the oven to 425 degrees Fahrenheit.  Place chicken on rimmed sheet tray and season with rotisserie seasoning on both sides. Place chicken in the oven skin side up and roast for 30 minutes rotating the pan half way through. While your chicken roasts, start prepping your veggies.


Half then quarter your cabbage and remove any visible core. Cut each quarter into thirds. Remove both ends of your parsnip and slice into 1 inch rounds. Remove the stem end of your green bean by bundling a handful at a time and slicing them off.  Remove both ends of the onion. Slice in half and remove the stem of one half. Cut into 1/8ths.


At the end of the 15 minutes, rotate the chicken to ensure even cooking. Place back in the oven for another 15 minutes. While your chicken finishes roasting, start cooking your veggies.


Mix your chicken base with ½ cup water and stir until dissolved to make chicken stock.  Add your broth and veggies to a large stockpot and bring up to a gentle simmer over medium heat. Once simmering, cover with a lid and cook for 10-15 minutes. While your veggies and chicken continue cooking, start making your salad. Refer to Salad Cue Card.


After your veggies cook for 10-15 minutes, check for doneness. You want the cabbage to be tender and almost translucent, the parsnips to be tender when poked with a fork, and the green beans to be cooked but still a little crisp.


To plate, serve steamed veggies under your chicken and next to your house salad.





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