Robert Irvine’s Free-Range Roast Chicken with Parsnip Purée

by Rachael Ray Show Staff 9:00 AM, October 30, 2015

Aired October 30, 2015

Serves 4

1 5-pound free-range, whole chicken
1 bunch thyme
1 bunch rosemary
2 lemons, halved
6 cloves garlic
1 tablespoons grapeseed oil

3 cups Brussels sprouts, trimmed and halved
1 small butternut squash, peeled and cut into large dice
1 shallot, minced
1 small clove garlic, minced
1 teaspoon chopped thyme
Juice of 1 lemon
Grapeseed oil, for drizzling
Honey, for drizzling
Salt and pepper
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup demi glace

For the Parsnip Purée:
8 parsnips, peeled and cut into chunks
1 quart milk
Salt and white pepper
1 teaspoon butter


Preheat oven to 350°F. Rinse the chicken and dry it well.

Stuff chicken cavity with herbs, lemon halves and garlic. Drizzle bird with oil and rub it all over; season with salt and pepper. Place chicken on a roasting rack set on a baking sheet. Roast for 1 hour and 45 minutes, until internal temperature reaches 160°F.

While the chicken roasts, place Brussels sprouts, squash, shallot and garlic in a large bowl and toss with the garlic, thyme, lemon juice, oil and honey. Season with salt and pepper. Place vegetables on a baking sheet and roast alongside the chicken for 20-30 minutes, until slightly caramelized and tender.

When the chicken is done, place drippings in a saucepot and add flour. Over low heat, stir to cook the flour, a minute or so, then add the stock and the demi glace. Bring to a slight simmer and reduce slowly for 3 minutes.

Serve chicken on a platter surrounded by the roasted veggies with the sauce on the side.

For the Parsnip Purée, place the parsnips in a pot with the milk. Bring to a boil and cook until tender. Strain parsnips in a colander, reserving the milk.

Purée parsnips in a vita prep or stand mixer until they reach a mashed potato-like consistency, using the reserved milk to thin them out if necessary. Season with salt and pepper to taste.