This is a wholesome, healthy, and easy meal is simple to prepare and tastes even better the next day. Try making this meal on a Sunday night as your weekly meal prep! Also beets and Brussels sprouts are nutrition all stars that should be packed into your diet. 

Roasted Chicken with Beets, Butternut Squash, and Brussel Sprouts

2017-06-13 10:29:17

Serves 5

A classic roasted chicken recipe with mixed vegetables perfect for any sunday family dinner.

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. Whole organic chicken
2. 2 whole beets
3. 1 butternut squash
4. 1/2 lb of brussel sprouts
5. Cillantro
6. Parsley
7. 1/2 cup chicken broth

Instructions

1. Chop butternut squash into small cubes
2. Remove skin and dice beets into small cubes
3. Remove ends of brussel sprouts
4. Place all vegetables in small bowel and season with favorite spices-- i chose cumin, salt, pepper, and garlic powder
5. Spatchcock chicken. See previous roasted chicken post for steps on how to remove backbone.
6. Season all sides of chicken with favorite spices.
7. Place seasoned chicken in refrigerator uncovered for at least one hour (Dry Brine)
8. Pre-heat oven to 425
9. Place chicken broth on backing pan. This moisture prevents vegetables from burning.
10. Place vegetables on pan.
11. Place fresh herbs on underside of chicken (as seen in picture) and place chicken on top
12. Cook vegetables and chicken on 425 for approximately 30-45 minutes. Checking often to ensure vegetables do not burn
13. Once brussel sprouts begin to crisp and turn, turn down temperature to 375 to finish cooking the chicken.
14. Use an internal thermometer to ensure chicken has completed cooking.

By Aubrey Grant

The Doctor's Order http://www.thedoctorsorder.com/

Chimichurri is a wonderful sauce that makes everything better and tastes like springtime. This zesty Argentinian  green sauce is made with fresh herbs, garlic, vinegar, chili pepper, olive oil and is the perfect way to kick off spring time.

Ingredients:
Chimichurri sauce

1 cup packed cilantro
2 cups packed parsley leaves and tender stems
3 to 4 garlic cloves, finely minced
1 medium shallot, finely chopped
1 teaspoon kosher salt
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup (120 ml) extra-virgin olive oil
1/3 cup (80 ml) red wine vinegar

Chicken Thighs

2 1/4 pounds skin-on, bone-in chicken thighs (5 to 6 thighs)
1 tablespoon neutral flavored oil, such as grape seed or canola
Salt

Directions:

Heat the oven to 400 degrees F. Rub thighs with the oil and season them with salt.

Nestle the chicken thighs skin-side down heated large oven-safe cast-iron skillet.  Cook undisturbed until most of the fat renders and skin is golden brown, 10 to 15 minutes.

Flip the chicken. Transfer skillet to the oven and cook 15 to 20 minutes longer,

Puree all the chimichurri ingredients in a food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Remove chicken from oven when internal thermometer reads 175 degrees. Transfer to a plate and let rest 5 minutes before serving with chimichurri sauce spooned on top.

Roasted chicken is such a staple comfort food that everyone should know how to master this simple recipe. INGREDIENTS

• 1 (3 1/2-pound) whole chicken, patted dry
• 2 ½ teaspoons kosher salt
• 2 teaspoons black pepper
• Small bunch mixed herbs, such as rosemary, thyme and sage
• Bell Peppers
• Carrots

The first step is preparing the chicken. The easiest way is to spatchcock the chicken. Spatchcocking, also known as butterflying, allows you to get a nice even crisp and cooks the chicken fairly quickly.

1. To spatchcock a chicken, use kitchen shears to cut alongside the backbone. Then open up the bird so it lies flat. Remove the backbone entirely.

2. Next you will want to create your brine. For a dry brine, it’s best to season your bird at least 1 hour ahead and let it rest, uncovered, in the fridge. Cover the chicken inside and out with salt and pepper. The longer it is allowed to dry out in the fridge the better.

3. While chicken is in fridge, prepare your vegetables. Cut into small pieces and season with salt and pepper.

4. Preheat the oven to 400 degrees. Place chicken in a roasting pan or large ovenproof skillet on top of vegetables and herbs.

5. Roast 40-50 minutes, Chicken should be approximately 160 degrees when it is ready. Let stand 10 minutes before carving.

Ingredients:

• 2 boneless skinless chicken breasts cut into small bite sized pieces
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 zucchini
• 1 yellow squash
• 1/2 onion
• 1 small broccoli crown
• 8 petite carrots
• General Tso’s cooking sauce
• Handful of grape tomatoes

1. Take 2 boneless and skinless chicken breasts and cut into small bite sized pieces.
2. Then season with onion and garlic powder.
3. Saute chicken breasts on medium heat in 1 tbsp of olive oil.
4. Cut 1 zucchini, 1 yellow squash, 1/2 onion, 1 small broccoli crown, and 8 petite carrots cut in half (length wise).
5. Remove chicken from heat. Set to the side. Add carrots to pan and sauté for 3 mins. Then add other vegetables and cook on medium heat for 5-6 minutes.
6. Add chopped chicken back into skillet with vegetables.
7. Add 2 tbsp of a prepared General Tso’s cooking sauce or other low sodium stir-fry sauce.
8. Cut up tomatoes and add on top of mixture.
9. Mix well and serve with hot brown rice!

Enjoy