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Call Today: (714) 401-8707

Request An Appointment

Fill out the form below and we will contact you as soon as possible.

  • *Do not submit any Personal Health Information (PHI) on the form. Please contact our office to discuss your personal health concerns.
  • This document is for internal assessment only. You acknowledge that no patient-practitioner relationship has been established by submitting this document or providing any information through this website. If you have or suspect that you have a medical problem or condition, please speak with a qualified healthcare professional. If you think you are experiencing a healthcare emergency, you should call 911 or call for emergency services immediately.

Roasted Chicken and Vegetables

Ingredients

4 chicken thighs OR 6 drumsticks, bone-in, skin on

6 cups of any of the following: mixed vegetables: Broccoli, Cauliflower, Sweet potatoes, Red bell peppers, Brussels sprouts, Carrots, Celery, Parsnips, Turnips, cut into 1-inch pieces

1 yellow onion

6 cloves of garlic, chopped

Celtic sea salt

Fresh ground pepper

Olive oil

Bacon grease (optional but this makes it soooooo delicious!)

Seasonings of choice (I recommend Dr. Cowan’s Garden)

 

Instructions

 

  1. Preheat oven to 400°F.
  2. Wash chicken well and pat dry. Season with pepper and set aside.
  3. Chop all veggies and place in a large bowl. Combine well. (NOTE: if using broccoli, set aside and add during the last 10 minutes of baking to avoid burning.) Add onion and garlic.
  4. Season with salt, pepper, or other seasonings as desired. Drizzle olive oil over veggies (and a little bit of bacon grease if desired,) and combine until vegetables are lightly coated.
  5. Line cookie sheet with parchment paper. Place chicken on a cookie sheet, followed by vegetable mixture, ensuring vegetables are on the bottom of the pan, not on top of the chicken.
  6. Place in the preheated oven, stirring occasionally to coat, for 25-35 minutes, or until chicken temperature reaches 165°F. If using broccoli, add to pan when the chicken temperature reaches 155°F, then return to oven and allow the chicken to reach 165°F, and broccoli is done.
  7. Remove from oven and transfer to a serving plate. Enjoy!

Serves 3-4

 

Inspired by www.rondanelson.com/recipe/roasted-chicken-and-vegetables/

Susan Pugach

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