There is something so pleasing about the smell of roasted chicken and vegetables cooking. It is one of my favorite meals and the left over chicken can easily be used in other prepared meals during the week.
Autumn Chicken Dinner
Preheat oven to 400 degrees F – with rack in the center
This recipe serves 4
Cook time: 1 – 1.5 hours
Prep time: 10 minutes
Ingredients:
– 2 All-natural whole roasting chickens
– 3 Sweet potatoes cut into large cubes
– 2 Sweet onions quartered
– 1 cup peeled raw baby carrots
– 6 cloves of garlic – remove skin and leave whole
– 1/4 cup raw walnuts
– 2 Cups low sodium chicken broth
– Olive oil
– Salt
– Poultry seasoning
– Ground cinnamon and nutmeg
To prepare:
1. Lightly coat each chicken with olive oil and place side by side in a deep baking dish or roasting pan. Season the chickens with a light sprinkle of salt and poultry seasoning.
2. Add the prepared and cut sweet potatoes, onions, carrots, garlic cloves, and walnuts to the pan so that they surround the chickens. Lightly drizzle or mist the vegetables with olive oil and sprinkle with a dash of cinnamon and nutmeg, just enough for flavor and aroma.
3. Gently pour 1.5 cups of chicken broth into the bottom of the baking dish. Cover with a lid or aluminum foil and place on a large cookie sheet and onto the center rack of a preheated oven.
4. After 45 minutes of baking, baste the chicken and vegetables with the pan juices and broth. If more liquid needs to be added, pour in the remaining 1/2 cup of broth (as needed).
5. Continue to baste and check the chicken every 10 minutes. Use a meat thermometer, and your chicken is done when the temperature reading is 185 degrees F.
6. Take the lid off and brown the chicken in the oven for 5 minutes.
7. Remove from the oven and let stand 5 minutes before serving.
Serving suggestion: Steam a head of organic broccoli to serve on the side.
