Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 servings
Category
Course
Preparation Method
Ingredients
1 chicken, approximately 3 pounds
2 tablespoons canola or vegetable oil, divided
kosher or sea salt, to taste
2 sprigs fresh rosemary
1 small orange, quartered
1 turnip, peeled and cut into 1-inch pieces
4 to 6 red or yellow beets, peeled and halved if small, quartered if large
2 medium onions, quartered
3 carrots, peeled and sliced
freshly ground black pepper, to taste
one lemon, halved (optional)
3 tablespoons salted butter (optional)
1 tablespoon sugar (optional)
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