Thursday, December 5, 2013
Roasted chicken with fall vegetables
This dinner was so good - roasted chicken done the Ina way (basically, lots of butter, stuffed with lemons and herbs). I used to do it the Dorie hurry-up-and-wait way, but eh. It's kind of fussy, and this is nearly as good.
The real star was the roasted vegetables underneath, though, if you can believe that. I cleared out the fridge pre-Thanksgiving, throwing onions, carrots, parsnips, sweet potato, white potato, and garlic all in a big pile, setting the chicken with all its glorious fat on top. Yowzers. Leftovers were served the next day over quinoa - the perfect slightly bitter grain for all those rich vegetables.