Delicious Living
Ingredients
  • 1 organic chicken or duck, cut up into 6 to 8 pieces (or use chicken drumsticks or thighs)
  • 2 large carrots, peeled and chopped
  • 8 baby turnips, trimmed and cut into quarters
  • 8 (about 1/2 pound) beets or parsnips, peeled and quartered

  • 8 baby potatoes

  • 4 shallots, peeled and separated (or 2 onions, quartered)
  • 2-4 heads garlic, cut in half crosswise

  • 2 tablespoons olive oil

  • 4 tablespoons mixed chopped fresh herbs (such as rosemary, thyme, oregano, or parsley
)
  • Sea salt and freshly ground black pepper

  • 1 cup chicken stock or white wine
  • 
Parsley leaves (for garnish)

Organic Roasted Chicken with Seasonal Vegetables

Staff | Delicious Living
  • Serves: 6 people

This dish is simple to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks. If root vegetables differ in size, cut them into 1-inch pieces for even cooking.

Directions
  1. Preheat oven to 400°F. 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.
  2. 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 or wine. Roast chicken for 10 minutes.
  3. Add the seasoned vegetables and remaining chicken stock or white wine to roasting pan. Roast for 35-40 minutes, or until chicken and vegetables are nicely browned and cooked through.
  4. Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.
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