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Roast Chicken and Root Vegetables

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!

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