Roasted Chicken on a Bed of Roots Vegetables

A larger chicken can be used. Just adjust the cooking time. Also, various other root vegetables would be perfect. More delicate vegetables can be added later in the cooking time as well. In addition, I would suggest cutting the oil and butter down if you prefer less oily vegetables. Enjoy!

Roasted Chicken on a Bed of Roots Vegetables

5 stars

Yield: 4 servings
Ingredients

• 1 4 to 4.5 lb whole chicken
• kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled and cut in half
• 1 small onion, cut into quarters
• 8 golf-ball-sized red potatoes
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, room temp

Cooking Directions

1. Let chicken stand at room temperature for 1.5-2 hours.
2. Remove innards. Generously season cavity with salt and pepper, add 3 cloves of garlic and 5 sprigs of thyme and massage the inside. Truss the chicken.
3. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Cut the leeks and rinse well.
4. Cut off both ends of the rutabagas, then cut off the skin. Cut into 3/4 inch wedges. Repeat with the turnips.
5. Combine all the vegetables and remaining garlic and thyme in a large bowl. Toss with 1/4 cup canola oil and season with salt and pepper. Spread the vegetables in a large cast iron or roasting pan.
6. Preheat oven to 475 degrees.
7. Rub the remaining oil all over the chicken. Season generously with salt and pepper.
8. Make a nest in the center of the vegetables and rest the chicken in it.
9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
10. Put the pan into the oven and roast for 25 minutes. Reduce the heat to 400 and roast for another 45 minutes or until the thighs and under the breast are 160 degrees and the juice runs clear. Add 5 more minutes if needed.
11. Transfer the chicken to a carving board and let rest for 20 minutes.
12. Just before serving, reheat the vegetables over medium heat on the stove, turning an glazing them in the juices.
13. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Asian Sauteed Greens

Got lots of wonderful greens that are just a little too blah to eat raw? Then come on down to Grubby's for some delicious Asian Sauteed Greens. Look, it even comes with a side salad. Any cooked greens will work, but a variety is best. And toss a turnip in for good measure. Enjoy!

Asian Spiced Turnip and Potato Stuffed Peppers

I think I had the most fun photographing these. I mean look at all the pictures! I haven't posted so many in...well, ever.

I love stuffed peppers, but I really hate when they're stuffed with cheese. It absolutely ruins the whole thing for me. No thank you!

So these are just perfect. Roasted in the oven, slightly crunchy on the outside, and soft on the inside, filled with an Asian-spiced turnip and potato leftover hash.

Beautiful. Among other things. Enjoy!

Thai Veggie Fried Rice and a Half-Greek Salad

Sometimes too much rice gets cooked. Sometimes way too much. Such was the situation recently. But what to do with all that leftover rice?

You may know how to use up that day-old rice already. In fact, I hope you have a favorite trick or recipe, as I would love to hear about it.

If you're not familiar with how to prepare fried rice (in general), check out the recipe below. Thai versions basically just employ a set of sauces and flavors not found in your other more familiar fried rice dishes.

But I wanted more than just a fried rice dish. I thought it'd be too heavy or something - even if it was all a bunch of glorious (and different) veggies. That's one of the things I love about fried rice and stir fry on the whole, tossing in whatever you please, making it unique to you. That one up in the pictures has asparagus and turnip.

Oh right, so I was saying I wanted something else, something light. What's lighter than a salad? And what's the best salad in the world? Yep, you guessed it: Greek salad! Well, a half-Greek salad. No tomatoes or onions or olives, sadly. But we did add a little something something back in with the spinach and mushrooms. Plus, look at that feta. Wow. So who's ready to eat? Enjoy!

Steamed Salmon with Asparagus, Turnip, and Brown Rice

I can't always do brown rice. Sometimes it's good, sometimes it's just okay, and sometimes it's GREAT. Like with fish. It pretty much goes with any kind of fish. But especially with salmon. Boy, does it ever go with salmon. Tender, nutty brown rice with a bite of juicy, seasoned salmon is one of those perfect combinations. I dare you to give it a shot.

Pair it with some asparagus and turnip to fancy-up your meal, and you're set. Sometimes the best things in life are the simple, easy-to-prepare things. Plus, steaming everything retains more nutrients and blah blah blah etc etc.

All right, enough about my love-love relationship with salmon and brown rice (and veggies). On to the good stuff. Enjoy!