Organic Roasted Chicken with Seasonal Vegetables
  • 1 organic chicken or duck, cut up into 6 to 8 piecesor use chicken drumsticks or thighs
  • 2large carrots, peeled and chopped
  • 8 baby turnips, trimmed and cut into quarters
  • 8(about 1/2 pound) beets or parsnips, peeled and quartered
  • 8 baby potatoes
  • 4 shallots, peeled and separatedor 2 onions, quartered
  • 2-4heads garlic, cut in half crosswise
  • 2tablespoons olive oil
  • 4tablespoons mixed chopped fresh herbssuch as rosemary, thyme, oregano, or parsley
  • Sea salt and freshly ground black pepper
  • 1cup chicken stock or white wine
  • Parsley leavesfor garnish
  1. 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.
  2. 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.
  3. 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.
  4. Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.