This is such a great “comfort” food dish. Super easy and just hits every single tastebud with extraordinary FLAVORS. Such a great “fall”Meal as well!! So many intense and great FLAVORS going on in this dish it’s freaking “NUTS”!! Fresh dill, thyme, rosemary, garlic, onion.. You really can’t get any better flavor combo than that. Nothing like browning up some chicken and throwing a bunch of healthy and YUMMY veggies and apples together. Not only is this a total “yummmmtastic” Meal but, it’s completely “Gluten free”.. Well I’m off to completely indulge in this beautiful healthy meal.. Ohh my!! Kate xoxo
Preheat oven at 300
3 1/2 lbs split chicken breasts with ribs( about 3 pieces)
2 large purple turnips chopped
3 carrots chopped
4 celery stalks chopped
8 fingerling potatoes chopped
2 apples cored and sliced ( thinly)
1 medium onion chopped
5 cloves garlic whole
2 teas thyme
2 teas rosemary
5 sprigs fresh dill
1/4 cup EVOO
1 can whole peeled tomatoes
2 cups gluten free chicken stock
Salt and pepper.
In a large stock pot heat EVOO, whole clove garlic ( do not chop) and sprigs of fresh dill over med heat.
Remove you chicken from package and pat all pieces dry with a paper towel. Sprinkle, thyme, rosemary, salt and pepper on the “skin” side of your chicken. Add your chicken to your oil skin side down and cook for around 8 to 10 mins till skin is golden brown. Remove chicken from stock pot and set aside ( you are just browning the skin of your chicken not fully cooking it all the way through)
Next add “all” of your root veggies and sliced apples to your stock pot. Sprinkle in some salt and pepper. Stir and cook for about 8 mins. Once your veggies start to cook out a little add your chicken stock and tomatoes. Next you are going to add your chicken back to your pot “skin side” up. Cover and place in a 300 degree oven for 3 hrs removing the cover the last hour of cooking.
Cooking time: approx 3 hrs ( depending in your ovens cooking time)
Serves: 6 peeps( 3 large pieces are enough to feed approx 6 people including veggies