One Tray Roasted Chicken

Prep time: 15 minutes

Cooking time approximately 40 minutes or until fattest part of thigh reads 165 degrees with a meat thermometer and juices run clear. 

¼ cup organic balsamic vinegar 

¼ cup organic first pressed /extra virgin olive oil 

1/3 cup marinated good quality olives in olive oil (no pits if available) 

2 large organic red onions sliced and separated 

4 organic (local if possible) garnet yams cut into half-inch cubes 

6 organic pastured chicken thigh/leg quarters at room temperature

Himalayan salt, pepper, organic granulated garlic to taste (any other spices you like) 

Organic lemon juice to taste

Organic olive oil spray as needed 

After chicken has come to room temperature (about an hour out of fridge) season with salt, pepper and spices, set aside. 

Pre-heat oven to 350 degrees 

Ready the largest baking sheet (with borders) your oven will allow –

I used 15.5” X 21.5” and it took up the entire middle rack of oven. Lightly spray with olive oil spray and then line with oven safe parchment paper. 

Pour oil and vinegar on tray

Toss vegetables in mixture until fully coated, season with salt and pepper, lay in a flat layer. 

Place the chicken quarters in a uniform fashion 

Top chicken parts with lemon juice and lightly spray with the olive oil spray. 

Cook (without opening oven door!) until 165 degrees and skin is crisp. 

Plate as you wish… I like the way this dish looks with the vegetables atop the chicken but you could easily do it the other way around. 

Enjoy!