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!
Makes: 9 Servings
Ingredients
1 lb carrots or sweet potatoes
1 large onion
3 lbs skinless chicken pieces
1 lb root vegetables (red potatoes/beets/turnips/rutabagas/parsnips)
1 clove garlic or 1 tsp minced garlic, or ½ tsp garlic powder
1 large lemon
1/4 cup olive oil or vegetable oil of your choice
1/4 cup water
1/4 tsp salt
1/4 tsp black pepper
Optional seasonings: Homemade Italian seasoning, fresh rosemary, parsley, or thyme. Don’t have fresh herbs? Check out this blog to learn how to use dried varieties instead.
Instructions
- 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.
*Nutrition information includes carrots and red potatoes in analysis.
Source: Cooking Matters
