Citrus-Ginger Chicken with Root Vegetables

• Olive or canola oil spray
• 1 small orange, preferably organic
• 1 small lemon, preferably organic
• 2 tablespoons grated fresh ginger, or 1 teaspoon ground
• 2 tablespoons honey
• 1/2 to 3/4 pound chicken thighs or breasts
• 1/2 sweet potato, cut into 1/2-inch chunks
• 1/2 parsnip, cut into 1/4-inch slices
• 1/2 turnip, cut into 1/4-inch slices
• 6 to 12 asparagus stalks, trimmed and cut into thirds, or 1/2 head broccoli, cut into florets (about 2 cups)

1. Preheat the oven to 450F
2. Spray the inside and lid of a cast-iron Dutch oven with olive or canola oil.
3. Grate the zest from half of the orange and lemon into a small mixing bowl.
4. Leave the end of the lemon intact.
5. Add the ginger and honey to the bowl.
6. Slice the orange and lemon in half and squeeze the juice from each scraped half into the bowl.
7. Stir until the honey dissolves.
8. Slice the remaining halves into thin rounds and arrange them in a single layer in alternating order (orange, lemon, orange, lemon, etc.)
9. to cover the bottom of the pot.
10. Use any remaining slices as a garnish when serving or save for another purpose.
11. Arrange the chicken on top of the citrus rounds and pour half of the juice mixture over the chicken.
12. Add the sweet potato, then the parsnip and turnip.
13. Cover with the remainder of the juice mixture, making sure to include the bits of zest and ginger.
14. Top with a final layer of the asparagus.
15. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16. Serve immediately.
17. Calories: 320
18. Protein: 31g
19. Carbohydrates: 51g
20. Fat: 4g
21. Cholesterol: 81mg
22. Sodium: 96mg
23. Fiber: 10g

olive, orange, lemon, ginger, honey, chicken, sweet potato, stalks

Taken from www.epicurious.com/recipes/food/views/citrus-ginger-chicken-with-root-vegetables-378825 (may not work)