Roasted Chicken is a regularly served dish in my home, as I find a whole pastured chicken to be a very simple and economical meal. Personally, I could eat it the same way every time and never tire of it, but the creative side of me insists on trying new things regularly. I love the flair that curry adds to a meal, this particular curry was inspired by a recipe in Didi Emmons book, ‘Vegetarian Planet’. (yep, from my vegetarian days). Root vegetables are plentiful right now, as well as a great addition to roasted chicken. This makes a very simple and thorough meal that is sure to allure your taste buds once you smell it’s enticing aroma.
- 3 or more lbs of pastured chicken legs, thighs, wings
- 4-5 medium beets, cubed(greens reserved for Beef and Beet Green Stew)
- 2 large carrots, cubed in 1-inch pieces
- 3 medium parsnips, cubed in 1-inch pieces
- 4-5 shallots
- Marinade: (makes just over 1 cup)
- 8 tablespoons butter, melted
- Juice of 1 orange
- 6 cloves garlic, minced
- 1-2 tablespoons fresh ginger, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons of curry powder
- ½ teaspoon fresh grated cinnamon
- 1 tablespoon honey
- ½ teaspoon fresh cracked black pepper
- 1 teaspoon orange zest
- Preheat oven to 475.
- Mix together all of the sauce ingredients.
- Place the chicken pieces in a roasting pan, and the vegetables in another roasting pan.
- Pour half of the marinade over each dish. Toss the vegetables well and the chicken pieces to coat all sides with sauce.
- Cook the chicken for 1 hour and the vegetables for 45 minutes. Check the vegetables for doneness in case they need more time.
This post contributed to the Hearth and Soul Hop and Real Food Wednesdays.
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