Monday, September 26, 2011
Roast Chicken and Vegetables
Well, it's sweet potato season, so I thought I'd give that a try. I don't think I've ever seen them at our local farmer's market. Potatoes must not grow well here. But after scouring the big market on Saturday, I found one guy in the last aisle with sweet potatoes.
So I followed Ina's recipe here, and for the vegetables, I used a bed of sweet potatoes, onions, and carrots. I was disappointed that the particular chicken vendor I chose at the market has stopped giving the giblets with the chicken. The livers are my favorite part. Next time I'll try the other person (we get our turkey there for Thanksgiving).
I roasted two chickens, which is just as easy as one. My neighbor has a lemon tree and wasn't home (and lest you think I am a thief, has told us many-a-time to help ourselves). I kept one chicken for dinner and leftovers and sent one over to the neighbors' (a different neighbor). We both have kids, and we both have two working parents, and we both know what a chore cooking every night can be. I got soup in return. :)
The best part about this recipe is that the chicken fat and butter run down the chicken while it roasts and coats the vegetables. They get all carmel-y and fatty and delicious. Best is that there are leftovers for tomorrow's lunch, and maybe another lunch after that.