For a delicious healthy option to the traditional roasted chicken try this Mediterranean style lemon marinade on your chicken and surround it with root vegetables. A delicious fall feast.
Ingredients
1 whole 3-5 pound organic chicken
1 teaspoon black pepper
1-2 lemons
3 Tablespoons fresh ginger
4 cloves fresh garlic
2 Tablespoons honey
1-2 Tablespoon canola oil
2-3 teaspoons dried oregano
½ teaspoons red chili pepper flakes
3 parsnips washed, peeled and cut into chinks
4 carrots washed, peeled and cut into chunks
4 red potatoes cut into chunks
1 red onion cut into chunks
2 Tablespoons olive oil
1 teaspoon sea salt
¼ cup fresh parsley
Instructions
Rinse and pat dry the chicken.
Place in a roasting pan (spray with cooking spray) with 4-5 inch high sides.
Sprinkle the chicken and the cavity with the black pepper.
Cut one of the lemons in half and cut one half into small chunks.
Slice the other whole lemon and the remaining half into circles to decorate the chicken before you roast it.
Place the small chunks of lemon, the garlic, ginger, honey and canola oil into a blender or Cuisinart and blend until smooth.
Stir in the oregano and the red chili pepper flakes.
Spread mixture all over chicken.
Decorate with lemon circles.
Cover and refrigerate overnight or for the afternoon.
Remove from refrigerator and let stand 30 minutes.
Place cut up root vegetables in a bowl and sprinkle with olive oil, salt and more pepper to taste and toss to coat.
Pour vegetables around chicken so they evenly surround the chicken.
Preheat oven to 425 degrees. Place chicken in hot oven and roast for 50-75 minutes or until meat thermometer registers 165 degrees.
Make sure to pour some of the yummy sauce from the bottom of the pan all over your meat and vegetables.
Enjoy!!!
Recipe by Growing Weisser at https://www.growingweisser.com/roasted-lemon-chicken-with-root-vegetables