Submitted by: Phoebe Ryles
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Servings: 3
A light, fresh, summer-flavored chicken baked with white potato and turnips. This is an excellent and tasty alternative to the standard tomato-based baked chicken.
2 med. turnips, fresh, organic
5 chicken drumstick
1 lrg. white or gold potatoes
1/2 med. onion
2 tbsp. fresh parsley
2 clove garlic
2 tbsp. extra virgin olive oil
paprika to taste
1 tbsp. butter
sea salt to taste
Preheat oven to 350ºF.
Cube potato and turnips and spread evenly in a 10" round or square baking dish. Pour 1 tablespoon of olive oil over top and salt to taste.
Place chicken legs on top of bed of potato and turnip. Cut pea-sized bits of butter, and put one under the skin of each piece of chicken. Salt chicken to taste.
Chop onion, garlic, and parsley in a food processor with a bit of water. Spread paste on top of chicken legs. Drizzle remaining olive oil on top and sprinkle with paprika.
Bake in oven, uncovered, for 30-40 minutes. For best results, baste twice during cooking time.
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