Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

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Roasted Chicken with Vegetables

February 24, 2015, 12:00 am

You can vary the vegetables in this recipe. Try whole heads of garlic cut in half, sweet potatoes, yams, turnips, celeriac, rutabaga, etc.

1 3-lb pastured chicken
sea salt and black pepper
2 tablespoons extra-virgin olive oil
½ teaspoon dried thyme
sea salt and black pepper to taste
2 large russet potatoes, peeled, or 3 large Yukon gold potatoes, cut into 1 inch chunks
3 medium carrots, cut into 1 inch chunks
2 parsnips, peeled, cut into 1 inch chunks
1 large onion, halved and cut into large wedges
1/2 cup water

  1. Heat oven to 450°F. Sprinkle salt liberally all over the bird and inside the cavity. Sprinkle lightly with pepper if desired.
  2. Toss the vegetables in a bowl with the olive oil, salt, pepper, and thyme.
  3. Place the chicken in a large roasting pan and arrange the vegetables around the chicken. Add the water, place pan in oven and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165, about 60-65 minutes. Remove from heat. Cover lightly with foil and allow the chicken to rest for 10 minutes before carving.


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