Recipe by My Kosher Recipe Contest

Chicken with Root Vegetables

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

1 Hour

No Diets specified

Submitted by Esther Mendelevich I seriously cannot get over the flavor of this humble dish. No fancy ingredients, no fancy techniques, just good old fashioned flavor explosion. Was craving something homey and hearty but didn’t want to work too hard, so I kinda just winged this dish together and it will now become a staple in this house, and if you try it, it will be a staple in yours as well.


Main ingredients

  • 1 pkg chicken, cut into 1/8

  • 1 large onion, cut into thin slices

  • 10 cloves garlic, sliced

  • 4 parsnips – cut into chunks

  • 3 large soup carrots – cut into chunks

  • 1 c white wine

  • 2 c chicken stock

  • 2 Tbs Montreal chicken seasoning

  • 1Tbs honey

  • 2 bay leaves

  • salt and pepper to taste

  • 2 tsp Sriracha


Prepare the Chicken


Brown chicken in a Dutch oven until skin is crispy, turn over and crisp other side. Remove from pan.


Add onions and garlic and sauté, picking up all the burny bits on the bottom of the pan


Add parsnips and carrots and season with salt and pepper. Cook for about 5 minutes until vegetables just start to soften.


Add chicken back in and add wine, stock, honey, bay leaves and Sriracha. Sprinkle chicken with Montreal chicken seasoning.


Cover and cook on a medium flame for 35-45 minutes – until vegetables are soft and juices run clear.

Chicken with Root Vegetables

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