Organic Roasted Chicken with Seasonal Vegetables
organic chicken or duck, cut up into 6 to 8 pieces
or use chicken drumsticks or thighs
carrots, peeled and chopped
baby turnips, trimmed and cut into quarters
(about 1/2 pound)
beets or parsnips, peeled and quartered
shallots, peeled and separated
or 2 onions, quartered
garlic, cut in half crosswise
mixed chopped fresh herbs
such as rosemary, thyme, oregano, or parsley
Sea salt and freshly ground black pepper
chicken stock or white wine
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.
Oil a 9×14-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.
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.
Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.