Roast Chicken, Roasted Root Vegetables and Dinner Rolls

Ingredients

• 250 g Carrots (Peeled and chopped into 1-inch pieces)
• 250 g Parsnips (Peeled and chopped into 1-inch pieces)
• 300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
• 1 medium Red Onion (Peeled and cut into wedges)
• 4 cloves Garlic (Peeled and lightly smashed)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary (Crushed slightly to release flavor)
• 1 tsp Sea Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.

3. 3

   Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.

4. 4

   Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.

5. 5

   Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.

Ingredients

• 1 cup milk (warmed to 105-115°F (40-46°C))
• 0.25 cup water (warmed to 105-115°F (40-46°C))
• 2.25 tsp active dry yeast (one 1/4-ounce packet)
• 2 tbsp granulated sugar
• 0.25 cup unsalted butter (melted, plus 2 tbsp for brushing)
• 1 pcs egg (large, at room temperature)
• 1 tsp salt
• 3.5 cup all-purpose flour (plus more for dusting)

Instructions

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the mixture is foamy and smells like yeast.

2. 2

   Add the melted butter and egg to the yeast mixture and whisk to combine. Add 3 cups of flour and the salt. Mix with a dough hook on low speed or with a wooden spoon until a shaggy dough forms.

3. 3

   Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. Add the remaining 1/2 cup of flour as needed if the dough is too sticky. The dough is ready when it is smooth, elastic, and pulls away from the sides of the bowl.

4. 4

   Form the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

5. 5

   Gently punch down the dough to release the air. Transfer it to a lightly floured surface. Divide the dough into 12 equal pieces (about 60-65g each). Roll each piece into a smooth, tight ball and place them in a greased 9x13 inch baking pan.

6. 6

   Cover the pan loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, until they are puffy and have filled the pan.

7. 7

   Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise. Uncover the rolls and bake for 15-20 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 190°F (88°C).

8. 8

   As soon as the rolls come out of the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Let them cool for a few minutes in the pan before serving warm.