An easy quick comfort dish with all your macronutrient sources: protein, carbohydrate fat and fibre.

roasted chicken

3-4lb free range organic whole chicken

Honey Garlic Sauce (click for recipe)

1 leek roughly chopped

2 onions roughly chopped

1 large yam roughly chopped

2 medium Red Skin Potato

3-4  carrots

2 celery sticks

1 tsp of sea salt

olive oil

Method:

  1. Wash your chicken and marinate in the honey garlic sauce for at least 5 hours (you can prep the chicken the night before or in the morning before work).
  2. Place the chicken in a roasting pan with the marinade and sprinkle your sea salt on both sides of the chicken.
  3. Preheat your oven and broil your chicken on the top rack, breast side down, uncovered for 5-6 minutes.
  4. As you are baking your chicken roughly chop all your vegetables and potatoes.
  5. Flip your chicken to breast side up and broil for 5 minutes paying attention to not burn the legs.
  6. Take your chicken out of the oven and lower the rack to the middle rung.
  7. Now bake the chicken at 400 degrees Fahrenheit, covered for 20 minutes.
  8. Take the chicken out and fill your pot with the chopped vegetables and potatoes.
  9. Put the pot back in the oven for another 35 minutes.
  10. Check to see if your chicken is done, and let it rest for 10-15 minutes.
  11. Serve sliced chicken with vegetables on the side and enjoy!