Chicken with Winter Vegetables
Prep time:
15 minutesCooking time:
1 hourLook for reduced-fat butter or butter blended with corn oil to save some money. The flavor will taste the same as butter, and the chicken skin will still remain tender and golden brown when baked.
Ingredients
Serves 4
- 3 pounds chicken parts
- 2 tablespoons butter or margarine, softened
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 medium potatoes, peeled, coarsely cubed
- 4 small onions, quartered
- 4 carrots, peeled, cut into 1-inch pieces
- 4 small turnips, peeled, coarsely cubed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Juice of 1 lemon
Directions
1
Preheat oven to 375°F. Rub chicken with butter; sprinkle with salt and pepper.
2
Place chicken in a roasting pan or large baking pan. Bake for 15 minutes.
3
Arrange potatoes, onions, carrots and turnips around chicken. Sprinkle rosemary, thyme and lemon juice over chicken and vegetables.
4
Cook chicken, covered, until juices run clear when meat is pierced with a fork, about 45 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To save time, eliminate the peeling step by using small, tender turnips and red new potatoes.
Great Pairings
Chunky Potato Soup
Growing your own chives is both easy and economical, and the plants last for years. Keep them producing by snipping off the shoots, chopping and freezing them every month or so.
dont miss out
This recipe is part of an exclusive collection
and is only available to collectors of
OR
