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.

　　

Ingredients

serves 2

　　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)

　　

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

　　Glorious One-Pot Meals