Recipe: Roast Chicken with Mashed Vegetables (using potatoes and turnips)

ROAST CHICKEN WITH MASHED VEGETABLES

"You can use any cut of chicken for this dish, but my preference is to roast a whole chicken. I like serving it family style, with the whole roast chicken perched on top of the mashed vegetables. Round out the meal with steamed vegetables such as broccoli or Brussels sprouts."

1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3 to 4 pound) roasting chicken
2 tablespoons olive oil
1 large onion, thinly sliced
1 pound potatoes, peeled and cut into wedges
1 pound turnips, peeled and cut into wedges
1/4 cup chicken broth (or milk)
Ground black pepper
2 tablespoons chopped fresh parsley

TO ROAST THE CHICKEN:
Preheat the oven to 475 degrees F.

In a small bowl, combine the cumin, paprika, salt, and pepper.

Place the chicken on a rack in a large roasting pan. Rub half of the cumin mixture over the chicken and season the inside of the chicken with the remaining cumin mixture.

Roast in the preheated 475 degree F oven for 20 minutes. Reduce the heat to 375 degrees F and continue roasting for 1 to 1 1/4 hours, or until a thermometer inserted in a breast registers 180 degrees F and the juices run clear. Let stand for 10 minutes before carving.

MEANWHILE, TO PREPARE THE VEGETABLES:
Heat the oil in a medium skillet over medium heat. Add the onion, cover, and cook for 6 minutes, or until very soft.

Bring a large pot of salted water to a boil. Add the potatoes and turnips and cook for 15 minutes, or until tender. Drain and place in a large bowl.

Mash the potatoes and turnips, adding the broth or milk until creamy. Stir in the onion and season with salt and pepper.

TO SERVE:
Spoon all the mashed vegetables onto a large serving platter. Remove the chicken from the oven and place on the vegetables. Skim the pan juices and pour over the chicken and vegetables. Sprinkle with the parsley.

Makes 6 servings
Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Food by Jesse Ziff Cool