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Lemon-Roasted Chicken with Root Vegetables
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Ease of Preparation: Moderate

Preparation Time: 25 min

Cook Time: 1 1/2 - 2 hrs

Servings: 4

Recipe By: Elisabeth Vural, Syracuse, NY

From: Grand Prize Winner, Organic Gardening/Simply Organic Home for the Holidays Recipe Contest (2010)

Other Main Dishes
Other Poultry

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Lemon-Roasted Chicken with Root Vegetables

This grand-prize winning poultry recipe will have friends and family coming home for the holidays … with smiles!

Ingredients
1  free-range chicken (4-5 pounds)
1 cup orange juice
1  lemon, juiced (reserve lemon halves)
1/2 cup olive oil
4 tablespoons butter, melted
2 teaspoons black pepper
1 teaspoon Simply Organic All Seasons Salt
2 teaspoons garlic powder
3 cloves garlic, pressed
1  large parsnip, peeled, halved and coarsely chopped
1  medium rutabaga, peeled and cubed
1  large carrot, peeled, halved and cut on a bias
1  large onion, peeled and coarsely chopped
Directions
Preheat oven to 400 degrees.

Wash chicken under cold water and pat dry.

Mix orange juice, lemon juice and olive oil and set aside.

Rub chicken with melted butter over and under skin and inside chicken cavity.

Mix pepper, All Seasons Salt and garlic powder in bowl and massage over and under the skin and inside the chicken cavity. Stuff chicken cavity with juiced lemon halves.

Place chicken in roasting pan. Distribute pressed garlic, parsnip, rutabaga, carrot, and onion evenly around the chicken. Pour orange juice mixture over the chicken and vegetables.

Roast for 1½ to 2 hours, basting and checking. When chicken browns and chicken legs move freely, the chicken is done.
Chef Suggestions
Serve with a side of Simply Organic Dirty Rice.
Featuring
Garlic
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Even before recorded history, cooks and healers have considered garlic a powerful and indispensable spice. Today, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food and is available in a number of convenient dried forms.

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