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> Super Moist Chicken and Vegetables

Super Moist Chicken and Vegetables

This easy chicken recipe creates a super moist bird that falls off the bone and vegetables that melt in your mouth. Even your husband will eat these! Best of all is the entire meal is done in one pot. I recommend using a cast iron pot (I use the Martha Stewart brand available at Macy’s. 7.5 quart)


1 roasting chicken (8-9 lbs – free range / hormone free recommended)

1 large rutabaga / yellow turnip (cubed)

4-5 celery stalks (chopped into 2-3 inch pieces)

4-5 carrots (chopped into 2-3 inch pieces)

2 onions (sliced)

  • Heat oven to 350°
  • Clean and dry chicken.
  • Season with course salt, fresh ground pepper & celery salt.
  • Rub well with olive oil.
  • Place chicken upside down (legs under bird) in cast iron pot.
  • Place all vegetables in pot and distribute evenly.
  • Cover and cook 2 hours.

Remove chicken and transfer to plate. You won’t even need a knife to carve the bird! Use a slotted spoon to remove vegetables.