BLACK PEPPER CHICKEN ROAST

• 4 skinless chicken legs, thighs and drumsticks separated (roughly 2 pounds total)

• 2 large carrots, peeled and cut into wheels

• 1 large red onion, peeled and cut into thick wedges

• 1 cup plain whole milk yogurt

• 3 tablespoons of finely minced or grated unpeeled ginger

• 1 tablespoon sea salt

• 4 tablespoons freshly ground coarse black pepper

• 3 tablespoons olive oil or ghee

• Fresh sprigs of cilantro or mint for garnish

Instructions: Preheat the oven to 425 degrees. Wash the chicken thoroughly and pat dry. In a large bowl, combine the chicken pieces with carrots and onion. Add ginger, sea salt, 3 tablespoons of black pepper and olive oil and spread onto a greased baking sheet in an even layer, making sure that the chicken and vegetables are not too crowded.

Roast in the oven for 20 minutes, then turn the heat down to 300 degrees and cook for another 20 minutes. Turn the oven off, sprinkle the remaining one tablespoons of black pepper over the chicken and vegetables and let them rest in the oven for another 10 to 15 minutes. The chicken and vegetables should be golden brown and clear juices from the chicken should have emerged. Garnish with herbs and serve.

NOTES & VARIATIONS

• If using boneless white meat only, cut the cooking process down to about half.

• If you like your chicken a little saucier, add another half cup of yogurt. If you like it creamer, substitute the yogurt for sour cream.

• Instead of or in addition to carrots, use potatoes, parsnips, butternut squash or mushrooms. Makes 2-4 servings