Source: Enlitened Kosher Cooking by Nechama Cohen

One pot meal of chicken with fresh roasted vegetables.

Servings

1 tbsp olive oil
1 cooking spray
1 small onions , peeled and sliced
6 medium garlic cloves , peeled and diced
1 whole roasting chicken , cut into quarters and skinned
1 tbsp paprika
0.75 tsp black pepper
2 cup fresh cubed pumpkin
0.75 lb kohlrabi , 2 each small/medium
2 Turnips, fresh, small
3 medium celery stalks
1 pinch kosher salt
3 cup cold water

1 In a 5-quart pot, prepare onion and garlic the Enlitened way (see below).
2 Add chicken and sprinkle with paprika and pepper.
3 Lower heat and cook covered for about 20-30 minutes.
4 Meanwhile, cut vegetables into bite-sized pieces.
5 Remove chicken from pot and put the vegetables in it. Stir so they are coated in chicken juices and sprinkle with salt.
6 Return chicken to pot and add water.
7 Cook covered over low heat for at least 2 hours or until the chicken is very safe.

To prepare onion and garlic: Heat 2 tablespoons olive oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks/onions; stir and lower heat. Cook until the leeks/onions start to brown, stirring occasionally. Add garlic and water; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.