I’ve been traveling this week in California and Arizona. You think it would be sunny and warm, but, alas, I have instead braved freezing temperatures, sleet and snow. Since when are there thunderstorms in the desert?
Needless to say, this has made me crave a cozy winter meal similar to the one I cooked backed in December. This seems like a good time to warn you that I like turnips and that they are in season in Austin in the winter. If you don’t like turnips, you can always substitute with regular potatoes – just know that you are missing out on some yummy stuff if you do that!
1 chicken, from a really great purveyor at the market – they also carry rabbit and duck
extra virgin olive oil
some fresh rosemary
salt & pepper to taste
Preheat oven to 450 degrees.
Wash and clean the chicken – make sure you get the gizzards etc out of the cavity. Pat the chicken dry.
Cut up the lemon (quartered) and put it in the cavity with some of the rosemary (couple of sprigs). Rub the outside of the chicken with olive oil and sprinkle with salt, pepper and some more rosemary.
Cook the chicken in a roasting pan at 450 for 20 minutes. Turn the heat down to 375 and cook for another hour to hour and a half (depending on the size of the chicken). Inside temperature should register 180 degrees.
Roasted Winter Vegetables
Sweet Potatoes, peeled
salt & pepper
If you are cooking separately from the chicken, then preheat oven to 400 degrees.
Cut up vegetables in bite-sized pieces and toss with some olive oil, salt, pepper and rosemary.
Toss the vegetables in a roasting pan and cook for 30-40 minutes until they are tender.
If you are cooking with the chicken, put them in the chicken’s roasting pan when you lower the temperature.