Roasted Chicken and Vegetables

Roasted Chicken and Vegetables 

I love a good one-dish meal. After a long day of working, there's something about throwing all ingredients into one pot and knowing that the universe (and stove) will conspire to cook everything beautifully. My obsession with French food lead me to seek the perfect roasted chicken with fresh herbs. This dish highlights the earthiness of summer's bountiful produce mixed with delightfully moist chicken.

 

Roasted Chicken and Vegetables

Ingredients (serves 4):

  • 1 whole chicken, cut into pieces
  • 1 cup of olive oil
  • 1 yellow onion, chopped
  • 3-4 carrots, chopped
  • 1 sweet potato, chopped
  • 1 turnip, chopped
  • 2 red potatoes, chopped
  • Salt and pepper to taste
  • 1 tbsp. of garlic
  • 1 tbsp. of herb de Provence
  • 2 sprigs of parsley, chopped finely
  • 2 tbsp. of lemon juice

 

Directions:

Marinate chicken pieces, onion, potatoes and turnips in lemon juice and olive oil. Let marinate for up to two hours

Preheat oven to 400 degrees

Place chicken pieces in baking dish and season.

Cook chicken in oven for 40 minutes.

Garnish with fresh parsley