Citrus-Ginger Chicken with Root Vegetables Recipe

Name: Citrus-Ginger Chicken with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive or canola oil spray; 1 small orange, preferably organic; 1 small lemon, preferably organic; 2 tablespoons grated fresh ginger, or 1 teaspoon ground; 2 tablespoons honey; 1/2 to 3/4 pound chicken thighs or breasts; 1/2 sweet potato, cut into 1/2-inch chunks; 1/2 parsnip, cut into 1/4-inch slices; 1/2 turnip, cut into 1/4-inch slices; 6 to 12 asparagus stalks, trimmed and cut into thirds, or 1/2 head broccoli, cut into florets (about 2 cups)

Servings: persons

Olive or canola oil spray
1 small orange, preferably organic
1 small lemon, preferably organic
2 tablespoons grated fresh ginger, or 1 teaspoon ground
2 tablespoons honey
1/2 to 3/4 pound chicken thighs or breasts
1/2 sweet potato, cut into 1/2-inch chunks
1/2 parsnip, cut into 1/4-inch slices
1/2 turnip, cut into 1/4-inch slices
6 to 12 asparagus stalks, trimmed and cut into thirds, or 1/2 head broccoli, cut into florets (about 2 cups)

1
Preheat the oven to 450F
2
Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
3
Grate the zest from half of the orange and lemon into a small mixing bowl.
4
Leave the end of the lemon intact.
5
Add the ginger and honey to the bowl.
6
Slice the orange and lemon in half and squeeze the juice from each scraped half into the bowl.
7
Stir until the honey dissolves.
8
Slice the remaining halves into thin rounds and arrange them in a single layer in alternating order (orange, lemon, orange, lemon, etc.)
9
to cover the bottom of the pot.
10
Use any remaining slices as a garnish when serving or save for another purpose.
11
Arrange the chicken on top of the citrus rounds and pour half of the juice mixture over the chicken.
12
Add the sweet potato, then the parsnip and turnip.
13
Cover with the remainder of the juice mixture, making sure to include the bits of zest and ginger.
14
Top with a final layer of the asparagus.
15
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16
Serve immediately.
17
Calories: 320
18
Protein: 31g
19
Carbohydrates: 51g
20
Fat: 4g
21
Cholesterol: 81mg
22
Sodium: 96mg
23
Fiber: 10g

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive or canola oil spray, 1 small orange, preferably organic, 1 small lemon, preferably organic, 2 tablespoons grated fresh ginger, or 1 teaspoon ground, and more.

Yes, Citrus-Ginger Chicken with Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus-Ginger Chicken with Root Vegetables

How did you like this recipe?

Frequently Asked Questions