Farewell Winter Vegetables


I am certainly excited for spring. I can’t wait for all the great fresh local produce that will start rolling in soon. Seattle has a mild climate, but during the winter the local produce is pretty sparse and consists mostly of root vegetables, greens and more root vegetables. As much as I love potatoes, carrots, parsnips, and greens, it can get monotonous after a whole season.

That said, one of my favorite ways to serve winter vegetables is in a simple recipe with roasted chicken. It is pretty versatile and can be modified to add whatever ingredients you have on hand. I usually start with any kind of small potatoes and a couple chicken breasts (bone-in, skin-on), then add whatever strikes my fancy, like parsnips, carrots, fennel, turnips, golden beets, celery, onions, whole garlic, and so on. You could also do it with a half chicken, or thighs. When you’re finished you have a nice crispy brown piece of chicken and delicious roasted veggies to go with it.

Last week we made this dish with a half chicken and a mix of yukon gold, red and blue potatoes, fennel, red onion, carrots, bacon and thyme.


Just roughly chop up the vegetables and toss with a bit of olive oil and whatever seasoning you like. Put it in roasting pan or casserole dish and bake at 450 degrees for about 10-15 minutes. Meanwhile, pat the chicken dry and brush with some butter and sprinkle with ample salt and whatever seasoning you like. Take the pan out of the oven and place the chicken on top (skin side up, of course!) and then bake for another 30-40 minutes or until the thickest part of the chicken registers 170 degrees.



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2 Responses to “Farewell Winter Vegetables”

  1. Jaq Says:

    Soon there will be ASPARAGUS!

  2. boxofbirds Says:


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