Last Christmas I was given the Stonewall Kitchen Celebrating The Bounty of the Seasons cookbook. It's full of delicious sounding recipes and the food photos are oh so enticing.
While it's extremely simple, the recipe for Roast Chicken with Roasted Garlic-Herb Butter and Roasted Vegetables has become a favorite in my house. It's easy to make, warms the house on a cold day, you can use pretty much any vegetables that roast well, and makes several delicious meals, not to mention the soup that always ends up coming after from the bones.
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| I decided to use onions, carrots, potatoes, and butternut squash |
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| Butter, roasted garlic, sage, rosemary, and thyme |
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| Don't ask why it's in a casserole dish rather than a roasting pan |
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| Look at that crispy skin |
It's a tasty, comforting, seasonal meal. And since the only thing that takes a long time is the roasting, it's something that's great to prepare on a weekend day while you're doing other chores or lounging around.
Up next.... soup.
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