Eat Real. Eat Good.

Roasted Root Vegetable Chicken Dinner

This has endless variations possible, and here's my dirty little secret: I frequently get a rotisserie chicken from the store, as my store makes excellent chicken and it ends up costing less! Use whatever root veggies you have on hand - they are interchangeable depending on what you like and what you have. It's all delicious! You do NOT have to get everything listed, just a medley will do. Try different combinations and different herbs.

Ingredients

  • whole chicken for roasting (or rotisserie chicken)
  • onions (for roasting)
  • potatoes (for roasting)
  • sweet potato (for roasting)
  • turnips (for roasting)
  • beets (for roasting)
  • garlic (for roasting)
  • oregano (for roasting)
  • sage (for roasting)
  • parsnips (for roasting)
  • carrots (for roasting)
  • celery root (for roasting)
  • kohlrabi (for roasting)
  • radishes (for roasting)
  • rosemary (for roasting)

Preparation

Take whichever root veggies you got in your CSA box and chop them up into equal sizes, fairly chunky and "rustic". Pick an herb to use, and throw in in the mix. Break apart the cloves of an entire head of garlic and mix them in as well, unpeeled. Put them all onto a large baking pan, drizzle with good olive oil, and generously season with sea salt and freshly ground pepper. Use your hands to mix and coat thoroughly. Pop into a hot oven (400 F) and roast for about 40-45 minutes, until tender and golden, and smelling wonderful!

Serve alongside a roasted chicken. (If you're roasting your own, start it first, then chop the veggies and add them to the oven when the chicken has 35 minutes left. That way, the chicken can come out and "rest" before being carved, while the root veggies finish roasting.)