Roast chicken is a nearly effortless dish to put together and continually satisfies a hungry crowd. I like to roast mine perched atop a mattress of root vegetables in a bit white wine and chicken stock tub. The juices from the chicken drip down into the pan and infuse the root greens so they arrive out soft and flavorful. While the chook is usually thoroughly loved by means of all, there usually appears to be leftovers. Both the darkish meat is hidden among the bones or the bottom of the chicken and even some white breast meat as nicely. Not to mention the entire carcass that can be saved to make bone broth!
2 garlic cloves, minced
2 carrots, peeled and cubed
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed*
½ yellow onion, quartered
2 tablespoons extra virgin olive oil
4 cups chicken stock, store-bought or homemade
2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
¾ teaspoon dried parsley
1 teaspoon of sea salt
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon dried oregano
¼ teaspoon cracked pepper
1 cup of water
2 cups baby spinach
*For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
Preheat oven to 425 degrees F.
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with 1 cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
Adjust seasonings to your taste.