Print This Recipe
Roast Chicken and Roasted Autumn Vegetables
Posted by Peggy on October 4, 2009
Recipe: Roast Chicken and Vegetables
2 rotisserie chickens (see above copy for buying tips)
Ingredients for Roasted Autumn Vegetables (see below)
1 cup dry quinoa
2 tart apples,such as Prime Gold or Granny Smith
2 cups apple cider
3 tablespoons apple cider vinegar
1 bunch of chives
1/2 cup plain yogurt, strained Greek style preferred
One loaf whole grain artisan bread (optional)
Roasted Autumn Vegetable Ingredients
Extra Virgin Olive Oil, as needed
3 pounds butternut squash, peeled, cut into 1-inch chunks*
3 pounds parsnips, peeled, cut into 1/2-inch-thick wedges*
3 pounds sweet potatoes (yams), cut into 1-inch chunks
1. Preheat oven to 400˚.
2. Combine squash, parsnips, and sweet potatoes in large bowl. Toss with olive oil then lightly season with kosher salt and freshly ground pepper.
3. Spread vegetable mixture on two large foil-lined baking sheets. Depending on the size of pan, you may need to use two racks. If so, switch top pan to bottom rack and bottom pan to top rack in the middle of cooking time. Roast until vegetables are just tender and lightly browned, stirring occasionally, about 30-40 minutes.
The Meal: Serve 1/3 of the roasted vegetables with 5 cups reserved roasted chicken. Refrigerate remaining vegetables for your next two meals. Spoon some of the simmering stock over chicken and garnish with fresh chopped chives. Serve with sliced bread, if desired.
Copyright © Peggy Lampman's dinnerFeed.