GFF Magazine Winter 2016                                       Photography: Chelsea Macnamara   Prop styling: Astrid Chaksta

                                    GFF Magazine Winter 2016                                       Photography: Chelsea Macnamara   Prop styling: Astrid Chaksta

 

Ingredients:

1 celery root, peeled, cut into 1” cubes

1 pound carrots (4 large), peeled, cut into 1” pieces

½ pound parsnips (2 large), peeled, cut into 1” pieces

½ pound beets (2 medium), peeled cut into 1” pieces

½ pound sunchokes (Jerusalem artichokes), scrubbed, cut in half

1 green apple, peeled, cut into 1” cubes

2 shallots, sliced

1 tablespoon chopped rosemary

¼ cup rendered duck fat, slightly warmed

Kosher salt and freshly ground pepper

6 chicken legs

2 tablespoons olive oil

Apple cider vinaigrette to garnish (recipe follows)

 

Preheat oven to 450°. Line 2 baking sheets with either parchment paper or non stick foil.

In a large bowl, combine all the vegetables, apple, shallots, rosemary and duck fat. Season liberally with salt and pepper and toss to combine. Divide vegetables evenly between the two sheet pans, spreading them into one layer.

In the same bowl, toss chicken legs with olive oil. Place three chicken legs on each sheet pan, resting them on top of the vegetables. Season each leg with salt and pepper.

Transfer to the oven and roast for 40 minutes, tossing vegetables occasionally.

Turn the oven’s broiler on low and broil each pan for 2-3 minutes or until the chicken’s skin starts to get crispy and golden brown.

Transfer the chicken to serving dishes and divide the vegetables evenly between each plate. Drizzle the vinaigrette over the vegetables before serving.

 

Apple Cider Vinaigrette

Yield: ½ Cup

 

¼ cup apple cider vinegar

1 tablespoon honey

¼ cup extra virgin olive oil

Kosher salt and freshly ground pepper

 

In a small bowl, whisk the vinegar and honey together. Slowly whisk in the olive oil. Season with salt and pepper to taste.

                                    GFF Magazine Winter 2016                                       Photography: Chelsea Macnamara   Prop styling: Astrid Chaksta

                                   GFF Magazine Winter 2016                                       Photography: Chelsea Macnamara   Prop styling: Astrid Chaksta