Rosemary Roast Chicken and Vegetables

Another recipe from Emiril Lagasse. I bought this book at Half Price Books a few years ago. I thought, hey, it’s cheap! And it has turned out to be our only can’t-fail cookbook. This is my go-to when I’m not trying to be a vegetarian.

Anyway, tonight I made rosemary roast chicken and vegetables. This is a very basic recipe. In other words, you don’t need a celebrity chef to tell you how to do this.

Get a chicken, put some garlic cloves and rosemary under the skin above the breast, put a quarter cup each of chopped onion, celery, and carrots inside the cavity along with a couple of bay leaves, rub a tablespoon of olive oil on the bird, lay on some salt and pepper, put it in a roasting pan on a bed of carrots, celery, potatoes, quartered onions, and maybe other stuff, with a cup of water and another dose of salt and pepper. Roast at 400 degrees for 45 minutes, and 350 for another hour.

We had gotten some root vegetables in our Local Box that we didn’t recognize. They’re the size and shape of radishes, but they’re white. I figured we should throw them in with the veggies and see what they’re like. They were awesome, like a cross between carrots and potatoes. My Google search suggests that these may be turnips! Anyway, a perfect wintery vegetable for a chicken roast.