Fall is definitely in the air, and everywhere I look, here in Macatawa, Michigan. As I’m writing this today, I’m laying in our cozy bed under numerous blankets, in our rented cottage. It’s 43 degrees out right now and it’s raining. The waves are coming up over the channel! Pete is watching football, so I’m posting one of my favorite Fall dinners. I bought an organic chicken the other day and hit the Holland Farmer’s Market and my favorite vendor Visser Farms. In season right now, are baby sweet potatoes, baby butterball potatoes, carrots, parsnips, onions, garlic, and all kinds of squash and Fall vegetables. This recipe is so easy to make, it all goes in one roasting pan, or in this case, I’m in a rental, so a large casserole dish. The hardest part is cutting up the vegetables. I even left the skins on all the potatoes, because they are so tender. This is the perfect Fall meal!
Since I last posted a recipe, I’ve been quite busy. We met a great couple last year, that rent a cottage right down from us, Andrea and Scott. They have such a beautiful love story and are starting a new life as a married couple, with six girls between them. They are the sweetest couple and Pete and I are so happy for them. They had asked me If I would host a progressive dinner, starting here at our cottage, with appetizers and drinks. For those that know me, appetizers are my favorite thing to make. I made pistachio cream bruschetta, which is on my blog here, and several other of my favorites. We met so many interesting and nice people, and I believe everyone enjoyed themselves at the beginning of their dinner. The wedding the next day, was held outside on the beach, in front of an old mansion, right on Lake Michigan. The weather cleared up, and even though it was extremely cold, the sunset was phenomenal! The bride and groom looked gorgeous as did the whole wedding party. Thanks Andrea and Scott for including us!
We have never stayed this long in Michigan. We usually leave here the first part of October. Morgan and Robyn are coming the middle of October and I can’t wait to see them. I’m ready to cook all of his favorite meal’s. I invite all of you to try this easy Roasted Chicken with Fall Vegetable recipe this weekend, it will warm your heart and soul. Also the smell coming out of your kitchen smells like Fall! Please leave a comment, and let me know what your favorite Fall recipe is, and maybe I will post it in your name, my next blog post! Happy Fall everyone! Love, Stacey
Roasted Chicken with Fall Vegetables
Recipe by Stacey Evans
• 1 6 to 8lb whole organic chicken
• 6 carrots peeled and cut in half, then slice lengthwise
• 10 butterball baby potatoes, or fingerling, slice with skin on.
• 8 baby sweet potatoes with skins on and sliced, or if you can't find those, 2 peeled small sweet potatoes, peeled and sliced
• 8 baby parsnips, peeled and cut lengthwise, if you can't find those, use 3 regular parsnips, peeled and cut, lengthwise
• 1 red onion, peeled and sliced in quarters
• 1 yellow onion, peeled and sliced in quarters
• 2 heads of garlic, don't peel, just cut them in half
• 2 lemons quartered
• 6 sprigs fresh rosemary, leave 2 whole and chop the rest
• 4 sprigs fresh thyme
• 1 stick of salted butter, melted
• 3/4 cup of olive oil
• salt and pepper
Preheat oven to 475 degree F.
1. Add 1/4 olive oil to a roasting pan or large casserole dish, spread on bottom and sides.
2. Add all chopped vegetables except garlic, lemon and herbs. Stir.
3. Rinse chicken and pat dry.
4. Season the inside of the chicken with lots of salt and pepper.
5. Place one whole head of garlic sliced in half inside of chicken, and the other garlic place on the outside with the vegetables.
6. Place 1 lemon that's been quartered inside the chicken.
7. Place 2 fresh sprigs of Rosemary inside of chicken.
8. Place rest of lemon quarters around the vegetables.
9. Place chicken on top of the vegetables, if you have butcher twine you can tie the legs together.
10. Pour rest of olive oil over the top of the chicken and all the vegetables.
11. Pour the melted butter over the chicken and vegetables.
12. Season with salt and pepper over the chicken and vegetables.
13. Place Fresh thyme sprigs over chicken.
14. Place chicken in oven and roast at 475 for 40 minutes.
15. Reduce oven temperature to 375 F, and cook an additional 40 minutes. Or until juices run clear.
16. Take chicken out of pan and place on a platter with tin foil. Heat the oven back to 475 F, and place the pan with vegetables back in the oven for another 20 minutes or until crispy and caramelized, stirring every 5 minutes. Slice chicken and serve with vegetables.