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Roast chicken on a bed of root vegetables

I made this for Mother’s Day dinner on Sunday night, and it turned out great.  I must confess that this is not my picture–I pilfered it from the blog site where I got the recipe.  But ours looked pretty much the same, except that it was in our 9×13 Pampered Chef pan instead of a cast iron pan as pictured above.  The recipe is from famed chef Thomas Keller, known mostly for his restaurant The French Laundry.  He has another newer restaurant called ad hoc, which serves simple but very good dishes, as opposed to the notoriously intricate and extravagant preparations at The French Laundry.  The dish comes from Keller’s cookbook ad hoc at home, by way of one of my favorite food blogs, Simply Recipes.

This is roast chicken on a bed of root vegetables (click for the recipe), and that’s about all there is to it.  You cut up the vegetables and spread them in the pan, tossed with olive oil and salt and pepper.  Then set the chicken on top, also seasoned liberally with olive oil, salt and pepper, with some garlic cloves and thyme sprigs in the cavity, and roast it in the oven.  That’s it.  It’s pretty simple, but turns out great.  The chicken was moist and tender, and the vegetables were great.  A couple of notes from my experience with it: Read the rest of this entry »

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