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Organic Roasted Chicken with Seasonal Vegetables

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Serves 6 | 

Ingredients:

1 organic whole chicken, cut up into 6 to 8 pieces
2 large organic carrots, peeled and chopped
8 baby turnips, trimmed and cut into quarters
8 (about 1/2 pound) beets, peeled and quartered
8 baby potatoes
4 shallots, peeled and separated
2 heads garlic, cut in half crosswise
2 tablespoons organic olive oil
4 tablespoons mixed chopped fresh herbs (such as rosemary, thyme, oregano, or parsley)
Sea salt and freshly ground black pepper
1 cup organic chicken stock
Parsley leaves (for garnish)

Directions:

  1. Preheat oven to 400F. 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 9x14-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. Roast chicken for 10 minutes.
  3. Add the seasoned vegetables and remaining chicken stock 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.
Course: Dinner

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