Savory Roasted Chicken and Root Vegetables – A Healthy Weekend Dinner

My Bariatric Life Health Guide
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    If you’re in search of an improved and healthier diet, community-supported agriculture (CSA) might be just the thing for you. It makes for a great Saturday morning outing to get a bit of fresh air and exercise, and bring home the local seasonal bounty to create that evening’s dinner.


    CSAs have become increasingly popular over the last twenty years. The exchange is simple: Consumers buy local, seasonal produce directly from a farmer who has grown or raised her product right on the premises. The benefits are obvious: Guaranteed fresh, nutrient-dense organically-grown vegetables and humanely-raised on-pasture chicken direct from the fields at a reasonable price. Not only are these foods superb in taste and nutritional content, you also support the local economy and virtually eliminate environmental destruction.

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    One of my very favorite dinners for autumn is to roast up whatever seasonal root vegetables my CSA (community-supported agriculture) or farmer’s market has available with an organic or locally raised on-pasture whole chicken. I developed this recipe for Savory Roasted Chicken and Root Vegetables just the other night and served it with a Sweet and Tangy Raw Kale Salad with Citrus Vinaigrette. This simple yet hearty meal was the perfect warm-up to the glorious Thanksgiving feast that lie ahead later this month.


    Savory Roasted Chicken and Root Vegetables Recipe

    Serves 4


    Pan Ingredients

    8 cloves garlic, peeled and sliced thick

    2 c peeled small carrots

    2 large red potatoes, cut into large chunks

    2 large white onions, peeled and quartered

    1lb parsnips, peeled and cut into large chunks

    5lb organic roasting chicken, cleaned and dried

    1/2 bunch curly parsley


    Seasonings for Vegetables

    1 tsp sea salt

    1/2 tsp ground black pepper

    2 tsp thyme leaves

    2 TBS celery flakes

    1 TBS lime juice


    Seasonings for Chicken

    2 tbs olive oil

    1/2 tsp minced ginger

    1 TBS coriander

    1 tsp rosemary leaves

    1/2 tsp thyme leaves

    1 tsp sea salt

    1/2 tsp ground black pepper

    1 tsp onion powder

    1/2 c water



    1. Preheat oven to 375

    2. Put the prepared vegetables into a large mixing bowl with all of the seasonings and stir to coat. Set aside to let the flavors blend while you prepare the chicken.

    3. Center the chicken in a large roasting pan, breast side up, and brush with the olive oil. Stuff the cavity with the bunch of parsley.

    4. Sprinkle seasonings liberally over chicken, being sure to coat the sides of the thighs and wings.

    5. Add the water to the bottom of the pan and roast the chicken in the pre-heated oven for 15-minutes.

    6. After 15-minutes carefully pull the pan from the oven and scatter the seasoned vegetables in a shallow layer around the chicken.

    7. Return to oven and roast for an additional hour.

    8. Remove the pan from the oven and set aside for 20-minutes before servings so that the juices reabsorb into the chicken.


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    Living life well-fed,


    My Bariatric Life




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Published On: November 13, 2013