Instead of calling for specific sides, this recipes invites you to use any root vegetable you want. If you don’t like root vegetables or don’t have them on hand, try brussels sprouts or wedges of cabbage. Chef Mei Li encourages home cooks to embrace the idea that components in a meal can be interchangeable, which inspires new ways to use items that might otherwise get tossed.
1½-2 pounds (roughly 4-6 cups) sturdy vegetable chunks, such as parsnips or sweet potatoes
Salt and freshly ground black pepper
4 bone-in, skin-on chicken breasts or thighs
For serving: Green Herb Sauce (see below) or another sauce of your choice
- Preheat oven to 425 degrees. Put vegetables into a large bowl, drizzle lightly with olive oil, season with salt and pepper, and gently toss to coat. Transfer vegetables to a sheet pan, then put chicken in the oiled bowl and drizzle with more oil and season generously with salt and pepper. Nestle chicken between the vegetables on the sheet pan, skin-side up.
- Roast until chicken is fully cooked and skin is golden brown, 35 to 45 minutes (a bit longer if using thighs). If the chicken is done and you want some more browning on your veggies, transfer it to a plate and let rest while you return vegetables to the oven for a few more minutes. Before serving, toss vegetables in chicken juices at the bottom of the pan and serve with Green Herb Sauce or another sauce of your choice
Recipe ByMei Li in Raleigh, North Carolina