This is one of our absolute favorite recipes, especially for Sunday night dinners. It also happens to be an incredible blood-building meal, great for postpartum recovery.

Ingredients

2-3 beets

1 fennel

3-4 carrots

1 onion

1 whole chicken

2 halves of garlic

1 bunch of thyme

1/4 stick butter

1 cup black rice

2 1/4 cup broth

Recipe

Veggies

Cut up roughly and toss with olive oil, S/P. I usually use 2-3 beets, 1 fennel, 3-4 carrots and 1 onion. Place on the bottom of roasting pan.

Chicken

Remove any bits that might be packaged inside - giblets, etc.

Clean the inside then generously S/P cavity.

Stuff the chicken with two halves of lemon, 2 halves of garlic (cut crosswise) and an entire bunch of thyme - minus about 20 sprigs to be tossed with veggies.

Brush outside of chicken with 1/4 stick of melted butter and sprinkle with S/P.

Tie legs together with kitchen string and tuck wings under. Put chicken on top of veggies.

For 5-6lb chicken it usually takes 1 + 1/2 hr to roast at 425. Test by slicing into it to see if juices run clear. Remove from oven and cover with aluminum foil for about 20 min. 

Rice

To cook black rice using the absorption method, add broth, and rinsed black rice to a saucepan. Over medium-high heat, bring the broth to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes.

Serve veggies and chicken on rice.