Rainbow Roast Chicken Meal
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Chicken
  • 1 3 lb whole chicken, butterflied
  • 1 tablespoon cold-pressed olive oil (or melted butter)
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh mint, chopped (or ⅓ teaspoon dried)
  • 1 teaspoon fresh oregano, chopped (or ⅓ teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or ⅓ teaspoon dried)
  • 4 garlic cloves, smashed with the flat end of a knife
  • 4 cups button or crimini mushrooms, quartered
  • 1½ cups fresh peas, shelled
  • 2 cups carrots, sliced
  • 3 sprigs each of oregano and thyme
  • Roasted Vegetables
  • 3 cups beets, diced
  • 3 cups yams, diced
  • 2 tablespoons cold-pressed olive oil
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • A few dashes each of sea salt and freshly cracked black pepper
  • Asparagus
  • 2 bunches asparagus, shaved (with a sharp vegetable peeler or thin knife)
  • ½ cup pine nuts
  • 1 tablespoon cold-pressed olive oil
  • ½ meyer lemon, squeezed (around 1 tablespoon of juice)
  • A few dashes each of sea salt and freshly cracked black pepper
  • Strawberry Balsamic Salad
  • 2 cups spinach
  • 2 cups pea shoots
  • ½ cup fresh basil, torn in half lengthwise
  • 1 cup strawberries, sliced
  • 2 tablespoons red onion, thinly sliced
  • Salad Dressing
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon dijon mustard
DIRECTIONS:
  1. Preheat oven to 425°. Mix together the chicken's oil, lemon juice and herbs. Place the chicken in a large roasting pan, make a few slits in the top of the skin near the inside edge and evenly stuff the oil mixture under the skin then put the skin back in place. Place the pan in the oven and bake for 20 minutes. Now remove the chicken, reduce the heat to 350° and place the herbs around the chicken then lay the vegetables on top and return to the oven for 70 minutes. At this point toss the beets and yams in their oil and seasonings on a parchment lined baking sheet and insert into the oven. Stir both sets of vegetables about halfway through so they all roast evenly.
  2. When there are around 15 minutes left in the baking time toss all the salad ingredients together in a large bowl and whisk the dressing together in a separate small bowl, keep the dressing separate until just before serving. When there is around 5 minutes left heat up a large skillet on the stove over medium high heat with the oil for the asparagus. Once it is warm add in the pine nuts and asparagus and sautée until the nuts are slightly browned and the asparagus has softened, for around 5 minutes. If the skillet becomes too dry add in a splash or two of water. When the chicken is done remove it from the oven and set it aside to cool for a few minutes before serving. Toss the salad with its dressing and drizzle the lemon juice over the asparagus then lightly sprinkle on the salt and pepper. Serve everything hot, family style on the table is easiest and more interactive than plating the food individually.
Recipe by Love from the Land at https://www.lovefromtheland.com/rainbow-roast-chicken-meal/