A staple recipe in my household due to its simplicity and ability to create 2 meals in one! Transform the leftover root vegetables into a creamy soup by pureeing it with some broth.
whole organic chicken*
1 large lemon, halved
3 cloves garlic, peeled
4 shallots, peeled
1 large orange-fleshed sweet potato, cut into 1 ½ inch pieces**
1 large white-fleshed sweet potato, cut into 1 ½ inch pieces**
2 parsnips, peeled & cut into 1 ½ inch pieces**
3 sprigs thyme***
2 tbsp extra virgin olive oil
To taste sea salt & freshly cracked black pepper
If using pre-cut chicken, proceed to step 2. Butcher the chicken into individual pieces – wings, breasts, thighs and drumsticks. Reserve the backbones for homemade stock.
oven to 400F and line a large baking tray with parchment paper. Combine
all the ingredients together and toss to coat with oil, salt and pepper.
Roast for 40-45 minutes or until vegetables are fork tender. Using a pair of tongs, squeeze the lemon juice all over the chicken and vegetables. Serve warm over a bed of leafy greens.
If there are any remaining roasted vegetables. Transform it into a delicious creamy soup by pureeing with some vegetable or chicken stock.