Roast Chicken With Vegetables - Kidney Kitchen

Roast Chicken With Vegetables - Kidney Kitchen

kitchen.kidneyfund.org

Roast Chicken With Vegetables This one pan meal is easy to make with robust flavors coming from the chicken and vegetables as they roast together.

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Ingredients

  • 1 3-pound chicken, whole with skin
  • ¼ cup olive oil, divided
  • Black pepper, freshly grounded, to taste
  • 2 mediums (56g each) carrots, sliced
  • 1 medium (70g) shallot, quartered
  • 1 medium (50g) beet, previously boiled and sliced
  • 2 medium (98g each) parsnips, sliced
  • Sea salt, to taste (optional)
  • Organ meat (optional)

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