Healthful and easy to make. Photo courtesy
The greens of summer give way to the colorful root vegetables of fall: poetic and good for you.
What’s also good is that this recipe, from LoveBeets.com, uses only one pan. Prep time is 15 minutes, cooking time is 40 minutes.
RECIPE: ROAST CHICKEN WITH ROOT
Ingredients For 4 Servings
1. PREHEAT the oven to 425°F.
2. COMBINE potatoes, beets, carrots, turnips, onion and garlic in a large roasting pan. Drizzle the olive oil over the vegetables and then pour over the wine. Tuck the thyme sprigs in-between the vegetables. Season well with salt and pepper.
3. SEASON the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.
4. REMOVE the foil from the pan and return to the oven. Bake for another 20-25 minutes or until the chicken is golden and crisp and the vegetables are cooked through.
Root vegetables are plant roots that are eaten as vegetables. The term is used to refer to any part of the plant that grows underground, including the onion/garlic family, which are technically classified as bulbs. Often, the stems and leaves of these plants can also be eaten.
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