Tip - Roasted Chicken & Root Vegetables with Potato-Rutabaga Mash

In this recipe, we’re reveling in winter vegetables by serving them two ways: mashed and roasted. Our creamy potato-rutabaga mash is full of sweet and earthy notes. And we’re roasting carrots and Brussels sprouts with rosemary—first on their own, and then again with the browned chicken. The chicken’s juices infuse the vegetables during the cooking process, bringing the flavors of the dish together. Served with a simple, delicious pan sauce and garnished with parsley and lemon, this meal is the epitome of casual elegance.