Roast Chicken With Vegetables - Kidney Kitchen
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.
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 kitchen.kidneyfund.org.
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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