From the Be Well Kitchen:
Easy One Dish Chicken Roast Recipe

One of my favorite recipes to make is this all-in-one chicken dish. It’s such a simple way to make a wholesome, nourishing meal. Preparation is minimal – who doesn’t love that – and since it’s only one dish, clean-up is pretty painless too. It’s a good dish to make in the Fall so you can take advantage of the bounty of root vegetables and squashes at that time of the year. Although I use butternut, carrots, sweet potatoes (all rich in beta carotenes) as well as parsnips and onions, please feel free to experiment with other veggies too. For me, it’s comfort food at it’s best.

Here’s what I do:

Easy One Dish Chicken Roast, serves 4

Preheat oven to 375 degrees.

Butterfly an organic chicken, season with salt, pepper, oregano, garlic powder and paprika and place in an ovenproof roasting dish.

Arrange an assortment of peeled and sliced parsnips, carrots, sweet potatoes, butternut squash and wedges of onion around the chicken.

Throw in 3 cloves of garlic, peeled and sliced.

Drizzle the vegetables with a little extra virgin olive oil.

Roast until the chicken is cooked through, about 45 – 60 minutes.

Ever since Janice Lipman was a child she enjoyed being in the kitchen watching her mother cook. She ate simple wholesome fresh food which kindled her appreciation of real food, not from a can or off a shelf. Fast forward to her life with Frank and the same philosophy of cooking still remains - fresh, simple and real. She has always loved collecting cook books and visiting Farmer's Markets, and they are often the starting point for what inspires her recipes today.