Roast Chicken with Vegetables
Root vegetables are great because they last a long time and they all taste so good together. Try mixing root vegetables you know that you like with new varieties you want to try!
Recipe Source: CookingMatters.org, Herb Roasted Chicken & Veggies
- 1 pound carrots (5 medium carrots)
- 1 large onion
- 1 clove garlic
- 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips (2 1/2 cups chopped)
- 1 large lemon
- ¼ cup water
- ¼ cup canola oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken pieces (48 ounces of chicken, fresh or frozen)
- 1 teaspoon fresh or ¼ teaspoon dried rosemary
- Preheat oven to 375°F.
- Cut lemon in half and squeeze the juice into a large bowl. Discard seeds.
Add vegetables, water, oil, Italian seasoning, salt, and pepper to the bowl. If using other herbs, add those as well. Toss to combine.
- Transfer vegetables to a pan. Leaving the leftover marinade in the bowl. Place pan with veggies in oven. Bake for 10 minutes.
- While veggies bake, toss chicken in the remaining marinade. Let sit at room temperature for about 10 minutes.
- Remove pan from oven. Add chicken pieces on top of veggies. Return to oven.
- Continue roasting until chicken is cooked through and a food thermometer reads 165°F, about 40 minutes more (when you cut into it there should be no pink). As the chicken roasts, use a mixing spoon to turn vegetables about every 15 minutes until cooked.
- Serve immediately. Refrigerate leftovers within two hours.