Mom's Chicken over Spiralized Root Vegetables
Try this Mom's Chicken over Spiralized Root Vegetables recipe, or contribute your own.
Try this Mom's Chicken over Spiralized Root Vegetables recipe, or contribute your own.
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 2 parsnips, peeled blade d noodles trimmed
- 2 sweet potatoes peeled blade c, noodles trimmed
- 2 bone-in chicken legs
- 2 bone-in chicken breasts
- 4 tablespoons of bottled teriyaki sauce (i like tessemae’s)
- 2 teaspoons worchesteshire sauce
- 2 teaspoons low-sodium soy sauce
- Carbohydrate 13.759333331951 g
- Cholesterol 0 mg
- Fat 1.6473333333286 g
- Fiber 1.96866666690695 g
- Protein 1.26573333283579 g
- Saturated Fat 0.234610666666146 g
- Serving Size 1 1 Serving (72g)
- Sodium 212.30905957506 mg
- Sugar 11.7906666650441 g
- Trans Fat 0.0553698333320075 g
- Calories 74 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Toss together all of the spiralized vegetables with 1 tablespoon of olive oil and season with salt and pepper.
- Take out a large baking dish and add in all of the spiralized vegetables. Then, top with the chicken, laying out in one even layer. Season the tops of the chicken with salt and pepper. Drizzle the tops of the chicken each with 1 tablespoon of the teriyaki sauce, ½ teaspoon each of the Worcestershire sauce and ½ teaspoon each with the soy sauce and spread with a brush until the tops and sides of the chicken are covered.
- Bake in the oven for 45 minutes to an hour or until chicken is no longer pink on the thickest part of the chicken. If at 45 minutes the tops of the chicken and burning and not yet fully done, cover with tinfoil and bake for another 10-15 minutes.
- Remove from the oven and serve a scoop of the spiralized vegetables along with a piece of the chicken.
Ingredient labels omit how moisture behaves in a hot oven, particularly when lean root ribbons support bone-in poultry. As the chicken parts heat to a safe internal temperature of 165 degrees Fahrenheit, cellular water releases from the parsnips and sweet potatoes, creating a humid microclimate that steams the vegetables while the top heat renders the skin. Brushing the surface with a blend of teriyaki, Worcestershire, and soy sauce introduces amino acids and sugars that undergo rapid Maillard browning at 400 degrees Fahrenheit, which requires careful monitoring to prevent premature charring before the meat finishes cooking.
- Use a spiralizer fitted with specific blades to cut parsnips and sweet potatoes uniformly, ensuring they soften at the same rate as the chicken roasts.
- Coat the noodles thoroughly in 1 tablespoon of extra virgin olive oil to protect the starches from dehydrating completely during the initial 45-minute cooking window.
- Keep a sheet of aluminum foil nearby to loosely tent the baking dish if the glaze darkens past deep mahogany before the thickest part of the meat reaches doneness.
- Substitute low-sodium soy sauce with tamari at a 1:1 ratio if managing gluten sensitivities without altering the sodium balance of the surface glaze.
Managing the moisture gradient between the rendering poultry fat and the starchy root bed prevents the bottom of the dish from becoming waterlogged. Controlled convection heat ultimately transforms the vegetable base from raw ribbons into a tender bed that absorbs the pan drippings effectively.
