Citrus-Ginger Chicken with Root Vegetables

Name: Citrus-Ginger Chicken with Root Vegetables
Yield: serves 2
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)

December 9, 2011

This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they’ve been enjoying turnips and parsnips—vegetables with undeserved bad reputations. Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin.

Recipe notes

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