Ingredients:

  • 4 lb Whole Chicken (jointed or spatchcocked)
  • 2 Tbsp Olive Oil (for chicken)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Coarse Sea Salt (for chicken)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Quinoa, rinsed
  • 1 cup Brown Rice
  • 4 cups Water or Low-Sodium Stock
  • 1 tsp Fine Sea Salt (for grains)
  • 5 lb Hard Root Vegetables (carrots, parsnips, squash), cut into 1-inch pieces
  • 1 lb Firmer Greens (broccoli florets, Brussels sprouts)
  • 3 Tbsp Olive Oil (for vegetables)
  • 1/2 tsp Thyme, dried
  • Pinch Red Pepper Flakes
  • To taste Salt and Pepper (for vegetables)

Instructions:

  1. Set the Stage (Mise en Place): Preheat the oven to 400°F (200°C). Rinse the quinoa and brown rice thoroughly.
  2. Season the Protein: In a large bowl, toss the chicken with the olive oil, paprika, garlic powder, oregano, salt, and pepper. Place the seasoned chicken on one of the large rimmed sheet pans.
  3. Prep the Vegetables: Dice the root vegetables and chop the greens into uniform sizes. In a separate bowl, toss them with the 3 Tbsp olive oil, thyme, red pepper flakes (if using), salt, and pepper. Spread evenly on the second sheet pan.
  4. Start Roasting: Place both the chicken pan and the vegetable pan into the preheated oven.
  5. Start the Grains: While the oven is running, combine the rinsed grains, 4 cups of water/stock, and salt in the large stock pot. Bring to a boil, then immediately reduce the heat, cover, and simmer for 40–45 minutes until all liquid is absorbed and the grains are tender. Do not lift the lid during this time.
  6. Rotate and Check: After 30 minutes, rotate the oven trays. Check the vegetables; remove the softer greens (like broccoli) if they are tender-crisp.
  7. Check Chicken Doneness: After 60–75 minutes, check the internal temperature of the thickest part of the chicken. It must reach 165°F (74°C). Remove the chicken from the oven and let it rest for 10 minutes.
  8. Shred the Protein: Once slightly cooled, shred the chicken meat from the bone. Store the shredded meat in an airtight container.
  9. Fluff and Cool the Grains: Fluff the cooked grains with a fork. Spread the hot grains and hot roasted vegetables onto separate clean sheet pans or wide, shallow bowls to allow them to cool down rapidly. This is a critical food safety step.
  10. Portion and Store: Once all components are completely cooled to room temperature, divide the ingredients into individual airtight storage containers. Refrigerate immediately.