Name: Roasted Lemon Chicken + Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 medium-beets (any color you like), cut into 1-inch chunks; 2 carrots, cut into 1-inch chunks; 2 parsnips, cut into 1-inch chunks; 10-12 pieces bone-in, skin-on chicken, any cut you like; 2 lemons, sliced; 1 stick butter, melted; Salt and pepper; Fresh parsley, chopped, for garnish

Ingredients

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1 pan roasted chicken and vegetables with lemon, see recipe above
2 tablespoons olive oil
1 medium onion, diced
1 small jalapeno, thinly sliced
3 cloves garlic, minced
2 tablespoons chili powder
1 15-ounce can kidney beans, drained
1 15-ounce can garbanzo beans, drained
1 28-ounce can whole tomatoes in juice
2 tablespoons Worcestershire sauce
Salt, to taste
Optional toppings: sharp cheddar, sour cream, sliced scallions, crackers, cornbread

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Instructions

1. Remove the skin, bones, and lemon slices from the roasted chicken. Shred the chicken with forks or your fingers.
2. Dice the roasted vegetable pieces into a small dice, about the same size as the diced onion.
3. Heat a large soup pot over medium-high heat with the olive oil. Add the onion, jalapeno, garlic, and chili powder. Stir for 3 minutes until the vegetables start to soften, then add the roasted vegetables, beans, tomatoes, and Worcestershire sauce with 1 cup of water.
4. Bring the chili to a boil and let simmer for 20 minutes. Taste, and add salt to your preference. If the chili seems thick, add more water until it is a consistency you enjoy.
5. Add the chicken to the pot, and simmer for 5-10 minutes more.
6. Serve with any toppings you like.

Prep Time: 20
Cook Time: 30

Nutrition

Serving Size: 6