Friday, October 21, 2011

Roast Chicken with Winter Vegetables

In the spring I posted a recipe for Roast Chicken with Spring Vegetables and it was a hit.  My family loved it and I got lots of great feedback.  I thought a version with winter vegetables was in order.

Wednesday Menu – Roast Chicken with Winter Vegetables

Farm Share Food – Beets, Carrots, Onions, Radishes, Sweet Potatoes, Turnips
 
Roast Chicken with Winter Vegetables
9 pieces of bone in chicken, thighs and/or drumsticks
Salt and Pepper,
3 T olive oil divided
½ t poultry seasoning
3-4 beets, peeled and cut into 1 inch pieces
1-2 small sweet potatoes, peeled and cut into 1 inch pieces
2 T lemon juice, divided
1 bunch radishes
1 bunch turnips
1-2 medium carrots
2 medium onions
 
Preheat oven to 500 degrees.
Rinse and pat dry the chicken.  Place skin side up in a roasting pan or rimmed baking sheet.  Season with salt and pepper.  Drizzle with 1 T olive oil.  Sprinkle chicken with poultry seasoning.  Place beets and sweet potatoes around the chicken in the pan.  Drizzle 1 T lemon juice over the chicken and potatoes.  Roast 20 minutes.
 
Meanwhile cut the radishes and turnips in half, cut the onions into wedges, and cut the carrots into sticks.  Toss together with remaining 2 T olive oil, season with salt and pepper.
 
After 20 minutes remove the chicken and potatoes from the oven and scatter the remaining vegetables around the chicken.  Continue to roast another 20 - 30 minutes, until vegetables are tender and chicken is golden. 
After removing the chicken from the oven drizzle the remaining 1 T lemon juice over the chicken and vegetables.

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