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Roasted Chicken with Winter Vegetables
- 1 hr 40 mins total
- 10 mins prep
- 1 hr 30 mins cook
- serves 4
IntroductionSkip To The Recipe
Roasted chicken with winter vegetables. It is a beautiful winter night. Cold and raining. Perfect night for soup.
I started searching in my cook books for a new recipe for vegetables soup. There are so many recipes that is was so hard to decide which direction to go. Couple of recipes that stuck the most were with roasted vegetables. I had most of the vegetables in my refrigerator drawer.
At the grocery store I went and a couple of minutes later I came out with those wonderful leg quarters that would have been perfect to cook with . At first I wanted to use the chicken to make the broth, and then I decided against it, but, to have them roast alongside the vegetables and see what happens. Chicken breast will work wonderfully as well. Make sure all the fat is removed before cooking.
The flavors coming out of the oven were just wonderful. Each vegetables flavor intensifies and is more bold when roasted.
The combination was quite well received and the whole, huge bowl ( thank you Mom for my early Christmas present) was eaten with no muss, no fuss.
Very rich and filling. Definitely left over for tomorrow, yummy. Simple, fast, easy is my motto during the week.
Nutrition Facts
Roasted Chicken with Winter Vegetables
Amount Per Serving
Calories 133
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 77mg3%
Potassium 833mg24%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 6g7%
Protein 2g4%
Vitamin A 12650IU253%
Vitamin C 28.3mg34%
Calcium 83mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Chicken with Winter Vegetables
- 1 hr 40 mins total
- 10 mins prep
- 1 hr 30 mins cook
- serves 4
Ingredients
-
3 large peeled carrots
-
1 large peeled turnip(s)
-
1 large peeled parsnip(s)
-
1 large peeled sweet potatoes
-
1 small peeled acorn squash
-
2 generous tablespoons olive oil
-
4 leg quarters chicken
-
6 to 8 cups of sodium free chicken stock
Instructions
-
Preheat oven at 425º. In a cookie sheet place 4 leg quarters, salt and pepper and place in the hot oven to start cooking. Cook until nicely roasted, 40 minutes
-
Dice all the vegetables into 1 to 1 ½ inch cubes. Place all the cut vegetables in a single layer on a large cookie sheet pan. Drizzle them with olive oil, thyme, salt and pepper. Toss well and bake for 25 minutes, or until the vegetables are tender, turning one with a spatula.
-
In a large saucepan heat 6 cups of chicken stock. When the vegetables are done roasting, puree them in a food processor. Add the puree to the soup. Scrape any oil that is remaining in the cookie sheet and added to the soup. Rectify the seasoning with salt and pepper to your liking.
-
Serve in a large soup bowl. Cut the chicken in small bite pieces and place in the middle of the soup. Serve nice and hot.
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