Chicken & Roasted Root Vegetables

Herbed chicken with a hint of tomato roasts with a wonderful melange of potatoes, sweet potatoes, carrots and parsnips. It is a perfect centerpiece for a fall dinner party that needs only a green salad, crusty bread and baked apples for dessert.

Chicken & Roasted Root Vegetables


Quantity Ingredients
1/4 cup no-salt-added tomato paste
2 tsp paprika
1 tsp rosemary, crumbled
3/4 tsp salt
2 lbs chicken drumsticks and thighs, skinned
1/2 cup (not oil packed) sun-dried tomatoes
1 cup boiling water
1-1 1/2 cups peeled, diced sweet potatoes
1 cup diced, unpeeled all-purpose potatoes
1 cup sliced carrots
1 cup sliced parsnips
4 cloves garlic, peeled
2 tsp light brown sugar
1/4 tsp pepper


1. Preheat oven to 400ËšF. Spray small baking dish with nonstick cooking spray. 2. In a small bowl or cup, stir together tomato paste, paprika, teaspoon of rosemary, and teaspoon of salt. Rub chicken with tomato paste mixture; place in prepared baking dish and set aside. 3. In small heatproof bowl, combine sun-dried tomatoes and boiling water. Let sit until tomatoes have softened, about 10 minutes. Reserving liquid, drain tomatoes and coarsely chop. 4. In a 9- x 13-inch baking pan, stir together sweet potatoes, all-purpose potatoes, carrots, parsnips, garlic, brown sugar, pepper and remaining teaspoon rosemary and teaspoon salt. Stir in sun-dried tomatoes and their soaking liquid. Cover with foil and bake 15 minutes. Uncover and bake until vegetables are tender, about 15 minutes. Put chicken in oven for last 20 minutes of vegetable cooking time. Makes 4 servings. Nutrition Information per serving: 333 calories, 6.1g total fat, 1.4g saturated fat, 7g dietary fiber, 31 g protein, 41g carb, 104 mg cholesterol, 568 mg sodium.