Sunday Supper {Roasted Chicken, Carrots & Parsnips}

It should come as no surprise that the latest edition of Sunday Supper comes from none other than the Barefoot Contessa.  Slowly but surely I am making my way through the Foolproof book.  Up this week were the crispy mustard roasted chicken, roasted carrots and parsnips and truffled mashed potatoes.  YUM!   Crispy Mustard-Roasted Chicken
Source: Ina Garten
Serves 4 4 garlic cloves
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
½ cup Dijon mustard
½ cup dry white wine
1 (3½- to 4-pound) chicken, cut in eighths – I used 6 small chicken breasts because I already had them and I don’t like bones in my food. Preheat the oven to 350 degrees. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.   Roasted Parsnips and Carrots Source: Ina Garten 2 pounds parsnips, peeled (these are in a bag right next to the carrots at my Publix)
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley Preheat the oven to 425 degrees.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each one diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don’t make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.   You can find the Truffled Mashed Potatoes here.   The PCP wasn’t crazy about the breading on the chicken but Honey and I LOVED it!  And I’m afraid they would all revolt if I served un-truffled taters again :-)   If you’re as Ina obsessed as I am, pass along your favorites!! xoxo