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