Roast chicken with root vegetable is a one pot meal. As some of you know being a parent who works and taking care of a home is quite a jugle. So this is why i chose this dish. The meal is a perfect combination of Protein and vegetable with tons of delicious flavor. Serves 4.
2 tbsp of olive oil
1 whole chicken (trussed)
1 tbsp of loser salt
1/2 tbsp black pepper
3 sprigs of rosemary,thyme
6 small carrots, peeled
12 baby turnips
6 small shallots
6 fingerling potatoes
3 cloves of garlic (peeled)
2 tbsp of butter (preferably grass fed)
Preheat oven to 375. In roasting pan heat the olive oil over medium heat. Season the chicken inside and out with salt and pepper and stuff the cavity with rosemary and thyme. Brown the chicken in the pan on both sides 3 to 4 minutes.
Turn the chicken breast side up and place in the oven. Roast for 25 minutes. Next add the vegetables and garlic to the pan surrounding the bird. Add butter and return to oven.
Cook for 20 to 25 minutes until the chicken is golden brown and cooked through. Make sure you turn the vegetables once while cooking. Remove the pan from the oven and cover loosely with foil and let the chicken rest for 10 minutes before carving and serving.
Meet the Author:
Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at email@example.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!