Portions: 6

Serving size: ⅙ of the recipe 

Preparation Time: 15 minutes

Cooking Time: 45 minutes 

Total Time: 1 hr 

Ingredients:

• 4 double boiled potatoes, chopped into chunks

• 3 carrots, chopped into 1-inch pieces

• 3 stalks of celery, chopped into 1-inch pieces

• 2 yellow onions, thinly sliced into wedges

• 1 yellow bell pepper, chopped into 1-inch pieces

• 1 whole chicken, cut up

• ¼ cup homemade chicken stock

• ½ cup olive oil

• 1 lemon, juiced (~3 tbsp)

• 4 garlic cloves, minced

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp Dijon mustard

• ½ tsp freshly ground black pepper

• 2 tbsp finely chopped fresh parsley

Instructions:

1. Preheat the oven to 200 degrees Celsius. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

2. Place the cut chicken in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

3. While the chicken is marinating, spread the double boiled potatoes, bell pepper, yellow onion, celery and carrots onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

4. Add the chicken to the baking sheet, nestling them around the veggies, and bake for 45 minutes. The chicken needs to reach an internal temperature of 165 Fahrenheit for food safe consumption.

5. Sprinkle the chicken and vegetables with chopped fresh parsley before serving.