Feeding a family of 4 for less

Baked Chicken with Root Vegetables

Preheat oven to 450 degrees.

Wash but don't peel:

2 golden beets
2 turnips
3 parsnips
2 carrots
2 potatoes

Peel 1 small onion
Chop all veggies and set aside.

Wash 1 apple and peel 1 small onion.
Chop both and set aside.

Remove giblets pack from inside the chicken and place into pot of boiling water. Let simmer.

Wash and pat dry chicken.

Combine 3 tablespoons olive oil, 1 tablespoon Kosher salt, 1 tablespoon black pepper, 1 tablespoon granulated garlic, 1 1/2 teaspoon ground sage.
Rub inside and outside the chicken with spice and oil mixture.

Remove film from giblets as they simmer. Place chicken with drumsticks side up in the baking pan. After rubbing spices in, stuff both cavities with chopped onions and apples. Place chopped root vegetables around chicken. Pour about 1/2 cup of liquid over vegetables and place meat thermometer inside chicken. Place pan uncovered in oven and set timer for 15 minutes. Reduce to 350 degrees, baking about 20 minutes per pound until temperature of the chicken reaches 180 degrees. Baste with liquid in pan every 1/2 hour. Remove to allow to sit for 10-15 minutes before slicing.

Serve with steamed broccoli.

Shopping List:

• Chicken $6.65
• Apple $ .92
• Turnips $1.13
• Carrots $ .74
• Golden beets $1.75
• Parsnips $1.33
• Potatoes $ .50
• Onions $ .50
• Broccoli $2.00

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Total : $16.52