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Roast Chicken from Pine View Farms

Roast Chicken from Pine View Farms
Prep Time
30 min
Cook Time
1h
Yields
4 - 6 servings

This classic family meal, courtesy of a proud Saskatchewan mom and businesswoman who raises livestock, uses a few clever tricks to get dinner on the table quicker.

Courtesy of Melanie Boldt of Pine View Farms, Osler, Sask.

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ingredients

1
whole free-range chicken, cut in pieces
2
- 3 Tbsp (30 to 45 mL) Three Farmers Camelina Oil (Original or Roasted Onion & Basil)
salt and pepper to taste
4
- 6 potatoes, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks
4
- 6 parsnips, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks
4
- 6 carrots, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks
4
- 6 beets, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks
1
Tbsp (15 mL) chopped fresh herbs (such as thyme, sage, oregano and rosemary)
garlic cloves and onions, quartered (optional)
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directions

Step 1

Spread chicken on parchment paper–lined baking sheet. Drizzle with oil; generously sprinkle with salt and pepper.

Step 2

In large bowl, toss together potatoes, parsnips, carrots, beets, remaining oil, salt, pepper and herbs. Add garlic and onions, if using; toss to combine. Spread in single layer among chicken. Use separate baking sheet if necessary.

Step 3

Roast in 375°F (190°C) oven for about 1 to 1½ hours (depending on size of chicken pieces), until vegetables are fork-tender and chicken is well done (juices will run clear when pierced).

Step 4

Serve chicken on platter with vegetables.

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