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.