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Organic Roasted Chicken with Seasonal Vegetables
Serves 6 |
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Ingredients:
| 1 organic whole chicken, cut up into 6 to 8 pieces |
| 2 large organic carrots, peeled and chopped |
| 8 baby turnips, trimmed and cut into quarters |
| 8 (about 1/2 pound) beets, peeled and quartered |
| 8 baby potatoes |
| 4 shallots, peeled and separated |
| 2 heads garlic, cut in half crosswise |
| 2 tablespoons organic olive oil |
| 4 tablespoons mixed chopped fresh herbs (such as rosemary, thyme, oregano, or parsley) |
| Sea salt and freshly ground black pepper |
| 1 cup organic chicken stock |
| Parsley leaves (for garnish) |
Directions:
- Preheat oven to 400F. Put chicken, vegetables, shallots, garlic, and 1-1/2 tablespoons olive oil in a large bowl. Season with chopped herbs, salt, and pepper. Toss to combine.
- Oil a 9x14-inch roasting pan with-1/2 tablespoon olive oil. Remove chicken pieces from bowl and place in the baking dish. Cover with-1/2 cup chicken stock. Roast chicken for 10 minutes.
- Add the seasoned vegetables and remaining chicken stock to roasting pan. Roast for 35-40 minutes, or until chicken and vegetables are nicely browned and cooked through.
- Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.
| Course: | Dinner |
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