Sunday Recipe: Roasted Chicken and Vegetables

This week’s recipe features roasted chicken and vegetables courtesy of Joe!

Firstly, this recipe is modified from an awesome version by the folks at the Primal-Palate. The flavors and inspiration come from that recipe, I’ve just made some adjustments to turn it into a complete, quick, weeknight meal.

Ingredients:

• 1 Whole, Quartered  Chicken (skin-on, bone-in)
• 2+ Tablespoons Butter
• Fist of Garlic, smashed and minced
• Tablespoon Ginger, grated
• 1/4 Raw Coconut Aminos
• 1/4 Tsp Fish Sauce
• 2-3 Cups Broccoli
• 1 lb Baby Carrots
• Salt and Pepper to taste
• Olive Oil

Directions:

Preheat Oven to 425 F.

Melt butter in a small saucepan on medium heat. Add garlic and ginger to the melted butter and simmer until fragrant. Add Coconut Aminos and Fish Sauce and wisk until combined. Simmer for another 2-3 minutes, then remove from heat.

Fill the bottom of a large, oven-safe baking dish with the carrots and broccoli. Drizzle Olive Oil onto the vegetables and toss to coat. Next, arrange the chicken on top of the vegetable base. Pour your prepared sauce over the chicken, making sure to evenly coat each piece. Sprinkle salt and pepper on top of the entire dish.

Bake at 425 F for about 45 minutes. Remove from oven and rest for 10 minutes before serving. I typically slice up the white meat while serving the dark meat on the bone. Serve with a large spoon-full of the vegetables and you have yourself a delicious, easy weeknight meal. Enjoy!