Roast Chicken with Parsnips and Black Olives for May Day! (serves 6)

May Day was yesterday and to me it represented the true beginning of Spring. After Christmas, the season of Winter looses it’s appeal and I begin longing for daffodils and cherry blossoms!

Happy May Day!

Happy May Day!

A few days ago I couldn’t wait any longer and took a detour on my way home from school to buy herbs, even though I was warned not to plant until the 2nd of May (I was also told the 12th of May but I’m ignoring that one). I also couldn’t resisted some lovely wild-looking flowers called Sage Hot Trumpets, and another called  Golden Delicious Pineapple Sage, and bought those too! I now have everything either in the ground or a big pot and cannot wait  for them to grow so I can start plucking things right from the back door to throw into my saute pan!

ykg

“Pineapple Sage”, “Black & Blue Sage” & “Red Hot Trumpet Sage” ready to delight me every time I come in or out the whole Summer long!

I thought for a few more minutes about the chicken I was going to cook for last night’s dinner (being May Day and all!) and came up with this beauty of a dish. I decided to play with the bittersweet of parsnips with the slightly bitter/salty taste of black olives and it was a fantastic combination. The broth turned to a syrupy sweetness, and the roasted chicken with its crispy skin was juicy beyond belief.

amazingly flavorful Chicken dish

Amazingly flavorful Chicken Dish

Suffice is to say that dinner was heavenly on this beautiful May Day evening.

___________________________________________

*This is a great Blood type A Diet Recipe BUT you need to Omit the sausages and substitute green olives for the black olives*

You will need:

sea-salt and freshly ground black pepper (for seasoning)

2 tbs extra-virgin olive oil

1 small cut-up chicken (cut into 8 pieces)

4 to 6 Spicy or Mild  Italian sausages (optional)

1 large sweet onion

1/2 cup small pitted good quality black olives (strong flavor like Kalamata)

3 parsnips, peeled, medium dice

6 single sprigs fresh thyme

3 cups chicken or veggie broth OR 1 good quality bouillon cube & water

Method:

Preheat oven 450*

1 – Season chicken lightly with sea-salt and freshly ground black pepper. Place all ingredients (besides the meat) into the bottom of a big saute or roasting pan and add the broth or crumbled bouillon cube and water.

Place all veggies in pan

Place all veggies in pan

2 – Arrange the chicken and sausages (if using) in an even snug layer on top. drizzle with olive oil and place in preheat oven for 1 hour or until the chicken is cooked through.

arrange meat on top

Arrange meat on top

*If you have sausages in the pan, remove pan from oven and turn them half way through the cooking time. Also my chicken cooked in 1 hour but if your chicken pieces are on the large side, you may need a longer cooking time. In any case, remover the breast after 1 hour and cover with foil and cook the dark meat until done*

roast in oven

Roast in oven

3 – Remove dish from oven and let sit for 5 or so minutes before serving.

lucious

Luscious

Serve as is, giving everyone some chicken and sausage and a portion of veggies and broth. You can also serve this with a salad or a little rice or pasta.

One response to “Roast Chicken with Parsnips and Black Olives for May Day! (serves 6)

  1. Happy May, great dish!

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