Sunny days with bright skies and crisp, cool evenings. Sunday football games. Market baskets stuffed to the brim with root veggies and potatoes. These say Fall to me much more than a predetermined number on the calendar.
Red beets, red onions, black radish, and pearl yams. I turned away much more than I brought home. If it were up to me, I’d buy enough veggies to open up a soup kitchen.
The plan: Cube them, toss with a little olive oil, English thyme from my herb garden, and a head of garlic.
Top with a 5-pound organic chicken.
We stuffed the chicken with a head of garlic, more English thyme, and an orange peel. (We ate the orange for an afternoon snack and it was mighty delicious!) The chicken was also rubbed with olive oil, and sprinkled with salt and pepper.
An hour-and-a-half, and 350 degrees later…
A perfectly cooked chicken atop the most delicious root veggies I could imagine. The best part? Leftovers!