Wednesday, November 12, 2008

chicken with fall vegetables

I cooked this for a dinner party we had last week. I wanted to make a dish that was both hearty and seasonal. The idea was to roast everything nice and crisp, but the chicken juices made everything a good bit moister than I intended. While the end result wasn't exactly what I had envisioned, it was still very tasty -- made evident by the rate at which it was consumed.

chicken with fall vegetables
4-5 pounds of bone-in chicken pieces (I used drumsticks and thighs)
1 butternut squash
4-6 red potatoes
1 large white onion
2 cans artichoke hearts
10-12 cloves garlic
several sprigs fresh rosemary
olive oil
kosher salt
fresh ground pepper

1. Preheat oven to 425F. Cut all vegetables into large pieces. Wash chicken.
2. Place all ingredients into a large roasting dish. Coat with olive oil, kosher salt and a healthy dose of fresh ground pepper.
3. Cook for around an hour, or until the internal temperature of the chicken reaches 165F.

I love to serve food like this family style -- on a large platter piled high.

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