This tangy dish has an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I love serving this to company and seeing their surprise when they discover that they’ve been enjoying turnips and parsnips—vegetables with undeserved bad reputations. Personally, I prefer to leave the skins of the potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. I try to use organic produce whenever possible, particularly when using whole fruit. Peeling is always optional in an infused one-pot meal, as vegetable skins add many vital nutrients. On the other hand, I prefer to eat chicken without the skin.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
Step 3
Grate the zest from half of the orange and lemon into a small mixing bowl. Leave the end of the lemon intact. Add the ginger and honey to the bowl.
Step 4
Slice the orange and lemon in half and squeeze the juice from each scraped half into the bowl. Stir until the honey dissolves.
Step 5
Slice the remaining halves into thin rounds and arrange them in a single layer in alternating order (orange, lemon, orange, lemon, etc.) to cover the bottom of the pot. Use any remaining slices as a garnish when serving or save for another purpose.
Step 6
Arrange the chicken on top of the citrus rounds and pour half of the juice mixture over the chicken.
Step 7
Add the sweet potato, then the parsnip and turnip. Cover with the remainder of the juice mixture, making sure to include the bits of zest and ginger. Top with a final layer of the asparagus.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 320
Step 10
Protein: 31g
Step 11
Carbohydrates: 51g
Step 12
Fat: 4g
Step 13
Cholesterol: 81mg
Step 14
Sodium: 96mg
Step 15
Fiber: 10g
