Roasted Garlic Chicken, Carrots & Parsnips
This is a VERY SIMPLE meal of pastured, soy-free chicken bone in breasts and thighs with cleaned and organic sliced carrots and parsnips.
Equipment
- Cast Iron Pan
Ingredients
- 4-6 bone-in pastured chicken breasts or thighs 1 per person
- 4-6 parsnips
- 4-6 carrots
- 1/2 red onion sliced
- 1 small handful peeled whole garlic cloves
- 1-2 tsp pink salt
- 2 tsp parsley
- 2 tsp oregano
- 2 tsp thyme or rosemary
- Black pepper to taste
Instructions
- Preheat oven to 425°F
- Cover the chicken pieces with ghee or olive oil and place skin side up in the pan.
- Cut the parsnips & carrots into halves or thirds, depending on the length and then slice them like thin chips as shown.
- Slice the onion and add it to the pan with the garlic cloves, parsnips & carrots.
- Sprinkle everything with parsley, pink salt, a dash of black pepper and oregano, thyme or rosemary. Drizzle it with ghee, refined coconut oil or extra virgin olive oil (very high quality actually has a higher smoke point!) and pop it in the oven at 425°F for 35-40 minutes.
- Serve with your favorite Dry Farm Wine! ;)