Grilled Chicken and Pasta

Directions for: Roast Chicken from Pine View Farms

Ingredients

1 whole free-range chicken, cut in pieces

2 - 3 Tbsp (30 to 45 mL) Three Farmers Camelina Oil (Original or Roasted Onion & Basil)

salt and pepper to taste

4 - 6 potatoes, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks

4 - 6 parsnips, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks

4 - 6 carrots, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks

4 - 6 beets, cut in 1- to 2-inch (2.5 cm to 5 cm) chunks

1 Tbsp (15 mL) chopped fresh herbs (such as thyme, sage, oregano and rosemary)

garlic cloves and onions, quartered (optional)

Directions

1. Spread chicken on parchment paperlined baking sheet. Drizzle with oil; generously sprinkle with salt and pepper.

2. In large bowl, toss together potatoes, parsnips, carrots, beets, remaining oil, salt, pepper and herbs. Add garlic and onions, if using; toss to combine. Spread in single layer among chicken. Use separate baking sheet if necessary.

3. Roast in 375F (190C) oven for about 1 to 1 hours (depending on size of chicken pieces), until vegetables are fork-tender and chicken is well done (juices will run clear when pierced).

4. Serve chicken on platter with vegetables.

See more: Chicken, Dairy-Free, Dinner, Roast, Great Canadian Cookbook, GCC Chicken, GCC comfort food