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Honest, I timed myself – it took 10 minutes to prepare this meal, and that included a search for latex gloves to avoid pulling the gizzards out bare-handed (gotta say I love those latex gloves). And guess what? Besides removing any gizzards, I’m happy to deliver the good news that there’s no need to get any more personal than that with your bird! Don’t bother with that obnoxious rinsing and patting dry – in fact, the USDA has been cautioning against washing raw chicken for years because of the risk of spreading bacteria. Yay for less work!

In addition to this “real meal” being crazy easy to prepare, I love it because it’s doable to use local produce, even in Minnesota in December. Root vegetables and apples are winter storage crops, making them great winter staples for those who strive to stay somewhat “locavore.” That veggie tray we enjoyed at my daughter’s birthday party last night on the other hand – 100% thanks to Mexico. Sigh, we do what we can up here in Minnesota. For inspiration and information about the importance of eating local, check out one of my favorite books, Animal, Vegetable Miracle by Barbara Kingsolver. Reading the book, I was surprised to learn the extent to which our food buying choices have serious social, ethical, environmental and health implications. Now I think of every purchase as a vote for how I want our food system to be. And I loved how the book went month-by-month, following the family’s experience of a year of local eating. Being a gardener, I connected with the excitement of the first emerging asparagus in the spring, to the late-fall squashes and greens. Such a beautiful way to experience life and our food! I could continue on that tangent for quite a while, but let’s get to the super easy recipe! Enjoy!

10-Minute Roasted Chicken with Root Vegetables and Apples
Print Recipe
The directions below are for about a 3-pound whole chicken. Larger birds may require more time.
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
10-Minute Roasted Chicken with Root Vegetables and Apples
Print Recipe
The directions below are for about a 3-pound whole chicken. Larger birds may require more time.
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 F. Remove the gizzards from the chicken and discard or save for broth. Place the chicken in a roasting pan.
  2. Wash and quarter the vegetables and arrange around the chicken, with the potatoes more or less on the bottom. Scatter the garlic cloves. Slice the apples, removing seeds, and arrange over the top of the vegetables. Drizzle vegetables and chicken with avocado oil. Season with salt and pepper.
  3. Cover and roast at 400 F for an hour and a half, or until the veggies are tender and the chicken has reached an internal temperature of 180 F.
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