Chicken Nestled Over Roasted Vegetables
Prep Time
20 minutes
Prep Notes
This is a quick and easy one dish meal that the whole family will love! It is one of the many tasty recipes you can find in my "Eating For Your Best Self" program on healthy eating. You can use whatever vegetables you have in the refrigerator to vary the dish. Some suggestions include cauliflower, butternut squash, broccoli, tomatoes, mushrooms, and celery.
Cooking Time
40 minutes
Yields
4-6 servings
Ingredients
1 large sweet potato
1 parsnip
1 rutabaga
2 carrots
1 medium onion
4 cloves garlic
½ celery root (optional)
1- 1 ½ bunches kale
1 tsp cumin
¼ cup olive oil
1 tsp salt
pepper to taste
3 tbsp balsamic vinegar
1 tsp dried basil
4 to 6 pieces of chicken (breast, thigh, leg, with or without the bone)
Directions
- Preheat oven to 400°F degrees.
- Chop root vegetables into uniform sizes (approx. 1 inch). You can mince the garlic cloves or halve them.
- Toss vegetables with olive oil, spices and balsamic vinegar. Mix well.
- Add mixture to a casserole dish (approx. 13 by 9 inches).
- Rinse and dry chicken pieces, skin side up. Note: chicken with bone in will stay moister.
- Sprinkle chicken with additional cumin, salt and pepper.
- Cover with foil and roast in oven for 20 minutes.
- Remove cover and roast an additional 20-30 minutes until chicken is done.
Credit
"Eating For Your Best Self" program by Evey Schweig and Mary Ellen Zung
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