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