This is pure comfort food – healthy style!
Sometimes I really am not in the mood to start dicing, slicing, having three pots on the stove, cleaning and chopping veggies, dishes in the sink to wash…okay, you get the idea. But, at the same time I really want to make a good supper and I have to remind myself that some meals are easy to put together. This is one of them!
How easy would it be to put everything in one baking dish? Again, if you don’t like parsnip, forget it! You can add more chicken, more veggies, less veggies, I love to use different varieties of onions, change the spices, add some paprika, but the most important thing – JUST DO IT!
Not only will you have a delicious dinner, but if you make more than you need, you’ll have leftovers that you can use! Planning made simple:)
I’d love to hear from you! How do you make your roasted chicken?
Please feel free to share your ideas and tips in the comments below:)
Old Fashioned Roasted Chicken
Serves 3-4 people
- 1 whole chicken, cut up in pieces, skin left on
- 2-3 onions, quartered
- 2-3 parsnips, cleaned and sliced
- 2-3 carrots, cleaned and sliced
- 12 small baby potatoes
- 2 whole garlic cloves, skin removed
- 1 tsp. each: oregano, basil and thyme
- 1 lemon
Add a little water to the bottom of a large baking pan and place the chicken pieces, vegetables and garlic cloves inside. Mix together the dried herbs and sprinkle over all the ingredients. Cover and place in the fridge for at least an hour.
Remove the chicken from the fridge 30 minutes before you want to cook it and let it get to room temperature.
Preheat the oven to 400°F. Squeeze fresh lemon over the chicken pieces and vegetables. Roast uncovered for 50-60 minutes. Check occasionally and baste the chicken and vegetables with the juices in the pan. When the chicken is done, cover and let rest for 15 minutes before serving.