I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
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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
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.