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Mom’s Chicken over Spiralized Root Vegetables

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4


  • 2 parsnips peeled, Blade D, noodles trimmed
  • 2 sweet potatoes peeled, Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 2 bone-in skin-on chicken legs
  • 2 bone-in skin-on chicken breasts
  • 4 tablespoons of bottled teriyaki sauce I like Tessemae’s
  • 2 teaspoons Worchesteshire sauce
  • 2 teaspoons low-sodium soy sauce


  • Preheat the oven to 400 degrees.
  • Toss together all of the spiralized vegetables with 1 tablespoon of olive oil and season with salt and pepper.
  • Take out a large baking dish and add in all of the spiralized vegetables. Then, top with the chicken, laying out in one even layer. Season the tops of the chicken with salt and pepper. Drizzle the tops of the chicken each with 1 tablespoon of the teriyaki sauce, 1/2 teaspoon each of the Worcestershire sauce and 1/2 teaspoon each with the soy sauce and spread with a brush until the tops and sides of the chicken are covered. Bake in the oven for 45 minutes to an hour or until chicken is no longer pink on the thickest part of the chicken. If at 45 minutes the tops of the chicken and burning and not yet fully done, cover with tinfoil and bake for another 10-15 minutes.
  • Remove from the oven and serve a scoop of the spiralized vegetables along with a piece of the chicken.