Herb Roasted Chicken with Vegetables
Source: Cooking Matters
Serving size: Serves 9, with 3 ounces cooked chicken and 1/2 cup vegetables per serving
Use your favorite root veggies in this tasty chicken dish.
- 1 pound carrots
- 1 large onion
- 1 clove garlic
- 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips
- 1 large lemon
- 1/4 cup water
- 1/4 cup canola oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 pounds skinless chicken pieces
- Optional Ingredients: 1 teaspoon fresh or teaspoon dried rosemary
1. Preheat oven to 375F.
2. Rinse and peel carrots and onion. Peel garlic. Rinse and peel root veggies (if using potatoes, leave the skin on).
3. Cut onion into quarters. Cut each quarter in half. Chop garlic. Dice carrots and other root veggies into -inch pieces.
4. Rinse lemon and cut in half. In a large bowl, squeeze juice. Discard seeds.
5. Add vegetables, water, oil, oregano, basil, salt, and pepper to bowl. If using rosemary, add now. Toss to combine.
6. Use your hands or a slotted spoon to transfer vegetables to a baking sheet. Leave marinade in the bowl. Place baking sheet in oven. Bake for 10 minutes.
7. While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature about 10 minutes.
8. Remove baking sheet from oven. Add chicken pieces on top of veggies. Return to oven.
9. Continue roasting until chicken is cooked through and a food thermometer reads 165F, about 40 minutes more. As the chicken roasts, use a mixing spoon to baste chicken and turn vegetables about every 15 minutes. Baste by pouring juices from the baking sheet over the chicken.
10. Serve immediately.
Try serving over brown rice or whole wheat couscous. Use the same method and marinade to roast veggies on their own.
For a fish and vegetable dinner, top roasted veggies with fillets of seasoned fish in the last 10 minutes of cooking.
More About Potatoes
How to Select
Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.
How to Store
Do not wash for storage. Do not store with onions. Place in a paper bag, or in a plastic bag with some air holes. Store potatoes in a cool, dark, well-ventilated place, or refrigerate. Can last up to 5 months.
How to Prepare
Scrub gently under water. Skin has many nutrients. If peeling, first remove any sprouts. Carve out any green spots. Steam, microwave, boil, bake, sauté, roast, or mash. Add to casseroles, soups, stews, and curry dishes.
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