Roast Chicken and Vegetables Recipe

Name: Roast Chicken and Vegetables Recipe
Ingredients: 2 large, whole, pastured chickens; Olive oil, as needed; Sea salt; freshly ground black pepper; 4 sprigs fresh rosemary, divided; 2 medium lemons; 4 large white or yellow onions; 1 medium leek; 1 pound white button or crimini mushrooms; 1 head each: garlic, broccoli, cauliflower; 1 each large eggplant and zucchini; 3 bell peppers; 1 to 2 each: celery roots (peeled), potatoes, rutabagas, sweet potatoes, turnips, winter squash (peeled and seeded); 2 to 3 each: beets, carrots, parsnips (woody cores removed), radishes; 6 tablespoons butter (optional); 4 cups brown rice or quinoa

www.motherearthliving.com

Prepare two free-range chickens with fresh veggies for a week of hearty meals with this flavorful recipe.

View full recipe on www.motherearthliving.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.motherearthliving.com.

Share this recipe:

Cooking tools:

Roasting pan
Wooden skewer
Butcher's twine
Oven
Refrigerator
Freezer
Airtight container
Zip-top bag
Chef's knife
Cutting board
Peeler
Carving knife
Serving platter
Mixing bowl
Measuring cup
Saucepan
Stove

Ingredients

2 large, whole, pastured chickens
Olive oil, as needed
Sea salt
freshly ground black pepper
4 sprigs fresh rosemary, divided
2 medium lemons
4 large white or yellow onions
1 medium leek
1 pound white button or crimini mushrooms
1 head each: garlic, broccoli, cauliflower
1 each large eggplant and zucchini
3 bell peppers
1 to 2 each: celery roots (peeled), potatoes, rutabagas, sweet potatoes, turnips, winter squash (peeled and seeded)
2 to 3 each: beets, carrots, parsnips (woody cores removed), radishes
6 tablespoons butter (optional)
4 cups brown rice or quinoa