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2 oranges
2 lemons
4 Tbsp. ginger, freshly grated or 1 tsp. dried
4 Tbsp. honey
4 pieces chicken, fresh or frozen
1 sweet potato, cut in 1/2 " chunks
1 parsnip, 1/4" slices
1  turnip, 1/4" slices
1 cup broccoli florets




Servings : 4

Preheat oven to 450 degrees F. Spray inside of 3 1/2- or 4-quart cast iron Dutch oven and lid with olive oil or vegetable oil.

Wash the orange and lemon carefully and grate the zest from 1 of each into a small mixing bowl. Add the dry or grated ginger to the bowl and the honey. Slice the fruit in half and squeeze the juice from the scraped lemon and orange into the bowl and stir well until honey dissolves. Slice the remaining fruits into thin rounds and arrange in the bottom of pot in alternating order (orange, lemon, orange, lemon, etc.) to cover in a single layer.

Arrange chicken pieces on top of the citrus rounds and pour 1/2 of juice mixture over chicken, spreading to cover. Layer with sweet potatoes, parsnips, and turnips and cover with remainder of juice mixture, making sure to include the chunks of zest and ginger. Top with a final layer of broccoli florets.

Cover and bake for about 53 minutes, or until 3 minutes after the aroma of a fully-cooked meal wafts from the oven.

This is a tangy dish with an unexpectedly sweet, zesty flavor that is a guaranteed crowd-pleaser. I enjoy serving this to company and seeing their surprise when they discover that they've been enjoying turnips and parsnips—vegetables with undeserved negative reputations.

I prefer to leave the skins of potatoes, parsnips, and turnips on and simply scrub them well and remove any eyes or bad spots. Peeling is always optional in a Glorious Pot Meal and vegetable skins add many vital nutrients while aiding digestion. Once you peel a vegetable it is no longer a “whole food.† On the other hand, I can live without chicken skin.

Nutritional Analysis per Serving

Cal 320
Prot 31g
Carb 51g
Fat 3.9g
Chol 75mg
Sod 96mg
Fiber 8g

Read Elizabeth's article The Sorry Secrets of Sweeteners