Roast Chicken and Root Vegetables
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I roasted some chicken pieces, brushed with olive oil and seasoned with Penzeys Arizona Dreaming, salt and pepper in the convection oven. While that was going, I mixed some root veggies and roasted them – I used some carrots, parsnips, beets, turnips, sunchokes and sweet onions. I tossed them with olive oil, salt, pepper, dried thyme and rosemary. I didn’t roast them quite long enough, and we ended up being full by the time they were fully cooked. Oops!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
