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Recipe: Roasted Chicken with Root Vegetables

Kate Hudson shows us that no matter how packed our schedules are, there's always time to create memories and traditions around the table.

These days, the demands on our time can be overwhelming and more often than not, we forget to squeeze in time for the things that matter most. No one can relate to that more than Kate Hudson. But at an early age, the actress learned from her celebrity parents, Golden Hawn and Kurt Russell, the importance of slowing down and enjoying the company of loved ones. Even with packed schedules and a large blended family, the power couple always made family and friends (with food and drink!) a priority.

Kate passes on those family values and traditions to us in her book, Pretty Fun. She shares recipes and décor for celebrations, but above all, she reminds us to stop and relish those special moments, big and small. By season, Hudson sets out party ideas, helpful tips, and great go-to recipes to make these cherished moments with loved ones stress-free. Crispy Oven-Baked Buffalo Wings, Veggie Chili and Baked Zucchini and Spring Onion Latkes will give us healthy options for celebrations, and for a splurge, she offers Mom’s Beef Stroganoff and Winning Molten Chocolate Cookies. For an easy but delicious family dinner, try Kate’s Roasted Chicken with Root Vegetables. And while the meal is cooking, try pulling out a board game and spending some fun time with the family.

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Serves 4 TO 6


One 3 ½ – to 4-pound chicken
1 medium sweet potato
1 medium turnip, rutabaga, large parsnip, or other root vegetable
Olive oil
Kosher salt, to taste
Black pepper, to taste



Take the chicken out of the fridge 1 hour before cooking.

Preheat the oven to 400°F.

Cut the sweet potato and the root vegetable into 1-inch pieces. Scatter them on the bottom of a cast-iron skillet or roasting pan, and toss with just enough olive oil to coat and a generous pinch of salt.

Pat the chicken dry with a paper towel. Season with salt and pepper and set the bird breast side up on top of the veggies.

Roast for 20 minutes, then turn the chicken breast side down.

Roast for another 20 minutes.

Turn the bird breast side up once more and roast for a final 20 minutes.

It should be golden brown and fully cooked, with an internal temperature of 165°F, and the veggies should be caramelized and tender.

Let the chicken rest for 10 to 15 minutes before carving.


From PRETTY FUN: Creating and Celebrating a Lifetime of Tradition by Kate Hudson. Copyright © 2017 by Kate Hudson. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.





Photo Credit: Amy Neunsinger



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