A Meal That Touches The Heart
Oven-roasted chicken is a nostalgic meal for me. I am so blessed that my parents both cook! My brother, sister, and I ate wholesome, home-cooked dinners every single night growing up.
Those meals did more than nourish our little growing bodies.
Those meals established healthy eating habits.
Those meals cultivated a love of cooking and food in me.
Those meals are now in a tender part of my heart where I will keep them forever and make them for my children.
The Side Kicks
Usually, my mom made an oven-roasted whole chicken in a large pan surrounded by roasted potatoes. My mouth is watering just thinking about it. (She makes the best roasted potatoes!).
White potatoes usually bother me, but feel free to use them in this recipe!
Although they are still my favorite, many veggies will complement a roasted chicken deliciously.
Some other options are: white sweet potatoes, butternut squash, parsnips, and rutabaga.
One-Pan Roasted Chicken & Veggies – GirlinHealing.com
Serves 4-6 people
- 6-8 carrots
- 4 sweet potatoes
- 1 small onion
- 2 TBS olive oil
- 1/2 tsp sea salt (for veggies)
- 1 whole organic/grass-fed chicken
- 1 tsp grass-fed/organic butter
- 1/4 tsp sea salt (for chicken)
- 1/4 tsp Italian seasoning
- Preheat oven to 350°F and grease a large baking pan/dish with non-stick spray (olive/avocado/coconut varieties).
- Wash and peel vegetables then cut the the sweet potatoes and onions into slices and cut the carrots into quarters, lengthwise, trying to cut the veggies at the same thickness to ensure even cooking.
- Add veggies to a large bowl and add the olive oil and sea salt. Toss all together.
- Spread veggies out in the pan. You can either place the chicken right on top or have the veggies surround the chicken.
- Rub the butter onto the chicken skin. Sprinkle on the sea salt and Italian seasoning evenly.
- Cook for two hours for a lightly bronzed, juicy chicken.
*I recommend organic produce if possible.
If you get lucky enough to end up with leftovers, put them to use! Pack chicken salads, sandwiches on gluten free bread, or make a bowl with rice and veggies.
What are some comfort foods from your childhood that you love to make?!