Involving relatively little preparation time, this dish featuring root vegetables is an easy way to warm up on a chilly evening.
1 whole organic chicken
1 tablespoon grass-fed butter
3 tablespoons organic canola oil
1 clove garlic
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 medium white potatoes
3 large carrots
1 large sweet potato
1. Preheat oven to 350 and cover the bottom of a heavy baking pan with oil. Rub butter on the surface of the chicken and place it in the pan.
2. Sprinkle red pepper and oregano over the chicken.
3. Dice the garlic, and peel and chop the root vegetables into medium sized pieces. Orange these in the pan around the chicken.
4. Put the pan in the over for about 90 minutes, checking occasionally. The chicken is done when you cut into it and see clear juice. You don't want to undercook it, but you also don't want it to dry out. Baste with water if the chicken seems done but the vegetables aren't soft enough.