Roasted Chicken with Vegetables
Roasted Chicken with Vegetables
Roasted Chicken with Vegetables

Roasted Chicken with Vegetables

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January 16, 2018

Recipe by The Candida Diet


Roasted Chicken:

1 onion, cut into 8 wedges

1 fennel bulb, trimmed, halved and cut into ½ inch slices

1 yellow pepper, cut into ½ inch thick strips

1 rutabaga, peeled, halved and cut into ½ inch slices

1 chicken, cut into 8 pieces

2 Tbsp. seasoning mix (see below)

2 Tbsp. olive oil

1 lemon, cut into ¼ inch slices

6 cloves garlic, peeled and thinly sliced

½ cup black olives (packed in water)

1 bunch fresh thyme sprigs

1 cup homemade broth, chicken or vegetable

Seasoning Mix:

1 Tbsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 ½ tsp. salt

½ tsp. black pepper

1 tsp. dried rosemary

1 tsp. dried oregano

½ tsp. cayenne


1To make the seasoning mix, simply combine all ingredients in a jar. Put a lid on the jar, then shake well until mixed.

2Preheat oven to 425 degrees F (218 degrees C).

3Spread onion, fennel, yellow pepper and rutabaga slices evenly in the bottom of a large roasting pan, creating a bed. Arrange chicken pieces on top of vegetables, sprinkle with seasoning mix (see below), then drizzle with olive oil. Lay lemon slices on top of chicken pieces, scatter sliced garlic and black olives into pan and tuck in a few fresh thyme sprigs. Finally, pour broth into the pan.

4Roast chicken for 15 minutes at 425 degrees F (218 degrees C), remove from oven, baste with pan juices. Reduce temperature to 375 degrees F (191 degrees C), return chicken to oven. Roast chicken for about an hour more, until juices run clear and temperature reaches 165 degrees F (74 degrees C) in the thickest portion of the chicken. Let rest 10 minutes before serving. Garnish with sprigs of fresh thyme.


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