Oh no, summer’s over! No more farm fresh veggies and produce for another six months at least. Can I keep up my healthy eating trend without these choices? Of course. Fall not only comes with all things pumpkin and delightful cool nights to warm yourself by a campfire, it also has a seasonality that is fantastic.
As always, I like to keep my food simple and concise while being full of flavor. A roasted chicken makes the most of passive cooking. Pull it out to rest, and it’s ready to serve after only 15-20 minutes. This recipe keeps the chicken wonderfully moist while not drying out the under-layer of veggies. The butter, herbs, and fresh lemon brighten up the umami I love from the root veggies. Pairing this combo with the caramelized Brussels sprouts gives the plate a nice pop of color and a delightful nutty flavor. That’s what fall is made of!
This recipe, along with a Shaker lemon pie and a delicious spinach salad, are a few of the items I will be cooking during my first class this fall at Thyme in the Kitchen, a lovely boutique on Franklin Street complete with an 18-seat model teaching kitchen.
• Whole roaster chicken
• 1 ounce each of fresh sage, rosemary, thyme, parsley
• 1 large lemon
• 3 parsnips
• 1 turnip
• 1 rutabaga
• 1/2 pound carrots
• 1 bulb fennel
• 2 sticks unsalted butter
• 1 packet Salt Sisters “Tuscan Farmhouse Blend” seasoning
• 1 pound Brussels sprouts
Preheat oven to 425 F. Soften one stick of butter in microwave for 30 to 45 seconds. In a small bowl, mix 3 tablespoons of seasoning with softened butter, set aside.
Peel parsnips, turnip, rutabaga, carrots, and cut into 3/4-inch to 1-inch cubes. Mix with half of butter mixture and place along the bottom of a roasting pan or large Dutch oven. Remove the fronds and roughly chop the fennel bulb/stem. Scatter over the veggies. Cut the lemon in half and insert into the chicken cavity along with the roasting herbs. Rub the entire chicken with the rest of the butter mixture. Tuck the wings under and place the chicken breast-side down in the roasting pan. Place, uncovered, in the oven and bake for 90 minutes or when a thermometer reads at least 165 F.
Remove and allow to rest for 15 minutes before serving.
For the sprouts, melt 2 tablespoons of butter in a large skillet on medium heat, and season with salt and pepper. Halve the sprouts and place them flesh-side down in the pan with the melted butter. Sear for 3-4 minutes until the sides just begin to brown. Turn off the heat, and leave your sprouts to finish in the hot pan until your chicken has finished resting.