Michael Smith serves up his farm fresh root vegetables and roast chicken stew | The Good Stuff

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: canned potatoes

Canned potatoes are convenient and less expensive.

Chop root vegetables into bite-sized pieces and place them in a pan.

Cut lemons in half and slam them into the pan with the vegetables.

Season the whole chicken with salt and pepper.

Place the chicken on top of the root vegetables in the pan.

Pop the pan into the oven at 350°F.

Roast the chicken for about 90 minutes, or until done.

Remove the chicken from the oven and let it rest.

Use two pairs of tongs to shred the chicken, pulling off the meat and mixing it with the vegetables.

Serve the dish, mixing the juices from the chicken with the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens