Time: 45 minutes to an hour, depending on quantities
6 chicken legs or thighs, skin on (see notes at the bottom)
2 large yellow beets, peeled & quartered lengthwise
4 large carrots, peeled, whole
1 parsnip, peeled & cut lengthwise
3 medium potatoes, peeled & quartered lengthwise
1 cup dry red wine
2 tbsp neutral oil (such as Canola)
4 cloves garlic thinly sliced
1 shallot minced
Salt & pepper to taste
Rosemary sprigs (optional)
Heat oven to 400c
Add oil to a medium-large oven proof deep baking dish (such as pyrex or cast iron) and add the chicken, beets, carrots, parsnip, shallots and garlic. Add 1/2 of the wine, cover and roast for about 20 minutes or until you can hear it sizzling. Remove from oven, turn chicken & vegetables over and add the rest of the wine & the potatoes. Baste with the sauce. Turn heat up to 435c. Cover and return to oven. Roast for another 20 to 35 minutes or until the chicken and the vegetables are well cooked. You may cook longer if you wish, just remember to baste from time to time. Serve immediately with some fresh crush country bread to dip into the sauce.
1. To roast a whole chicken: Cut the chicken through the backbone and flatten - add to your roasting pan and follow the rest of the steps.
2. Use any root vegetables you wish or that are in season!
3. You may add the rosemary sprigs to the sauce mid-way through cooking, though it's optional