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Roasted chicken with braised radishes and celery-root puree

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted chicken with braised radishes and celery-root puree

Gluten-Free, Paleo, Soy-Free, Dairy-Free

2 Servings, 690 Calories/Serving

20 Minutes

Radishes are most often eaten raw, as a crisp condiment for a taco or sliced into a salad. For this recipe, Chef Justine takes a different tack by braising them in butter and chicken stock for an absolutely delicious and surprising accompaniment to the roasted chicken.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 12 ounces celery root
  • 8 ounces parsnips
  • Fresh dill
  • 1 to 2 leeks
  • Small bunch red radishes
  • Fresh flat-leaf parsley
  • 1 cup chicken stock
  • 1 tablespoon butter (optional)
  • 8 ounces parsnips
  • Fresh dill
  • 1 to 2 leeks
  • Small bunch red radishes
  • Fresh flat-leaf parsley
  • 1 cup chicken stock
  • 1 tablespoon butter (optional)
  • Two 6-ounce skin-on boneless chicken breasts

Nutrition per serving

Calories: 690, Protein: 44 g, Fiber: 11 g, Total Fat: 33 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 6 g, Cholesterol: 100 g, Sodium: 690 mg, Carbohydrates: 55 g, Added Sugar: 0 g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the celery root and parsnips

Heat the oven to 375ºF.
  • Trim the celery root. Using a vegetable peeler or knife, remove the peel and cut into ½-inch-thick pieces.
  • Scrub the parsnips, trim the tops, and cut into ¼-inch-thick slices.
  • Finely chop the dill leaves. Discard the stems.
In a sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the celery root and parsnips, season with salt and pepper, and cook, stirring occasionally, until they start to soften, 3 to 4 minutes.
Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until most of the liquid has evaporated, 10 to 12 minutes.
Remove from the heat, and with a vegetable masher, blend until mostly smooth. Add the dill, and season with salt and pepper. While the celery root and parsnips cook, prepare the remaining vegetables.

2

Prep the remaining vegetables

  • Trim the green tops from the leeks. Cut the white portion into ¼-inch-thick half-moon slices. Rinse.
  • Wash the radishes and cut into quarters.
  • Finely chop the parsley leaves.

3

Brown and cook the chicken

  • Season the chicken with salt and pepper.
In a frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin-side down, and cook until the skin is crisp, 3 to 4 minutes. Turn the chicken and cook for another minute. Transfer to a sheet pan and roast in the oven until the chicken is cooked through, 12 to 15 minutes.

4

Braise the radishes

In the same pan, pour off 1 teaspoon of the fat, add the leeks, season with salt and pepper, and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes.
Add the radishes and cook for 1 minute. Add the chicken stock and bring to a boil.
Reduce to a simmer and cook until the radishes are tender, 8 to 10 minutes.
Remove from the heat and add the butter, if using. Stir in the parsley and season with salt.

5

Serve

Transfer the chicken and celery root puree to individual plates. Top with the radishes and serve.

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