Chicken With Parsley and Garlic Sauce
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Chicken With Parsley and Garlic Sauce

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.


  • 5 chicken drumstick, free-range, organic
  • 1 lrg. potatoes, white or gold, organic
  • 1/2 med. onion, any type, organic
  • 2 tbs. parsley, fresh, organic
  • 2 clove garlic, fresh, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • paprika, organic to taste
  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • sea salt, unrefined and pure to taste
  • 2 med. turnips, fresh, organic


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.