Every year at this time, I become a widow. A cross-country widow, that is. My husband coaches at Center High School in Kansas City, and from mid-August through early November, he’s frantically busy, leaving me to tend the roost. Or, more accurately, leaving me to taxi our children all over kingdom-come for school, piano, karate, etc.
I’m not complaining. I love my coach-of-a-husband, and I’m happy to go an extra mile or two so he can focus on his team. But our busy fall schedule does make it tough to put a decent meal on the table. We are often in scramble mode, trying to come up with something…anything...to eat.
Tuesdays are the one weeknight when I can slow down, think for a minute and enjoy the cooking process. Christian takes the boys to soccer practice, and I have the kitchen to myself for a whole hour. (Gasp!)
Tonight, I decided to make use of some beets, carrots and potatoes from Door-to-Door Organics, a local grocery delivery service. The vibrant fall colors of these veggies made them as pleasing to the eye as they were to the taste. I paired them with a whole chicken, sprinkled liberally with herbs and baked for a solid hour (during which time I enjoyed some precious peace and quiet).
The recipe is super simple, and I do hope you’ll try it. Wyatt said he thought it looked “old-fashioned,” and I took that as a compliment. :) Whatever the vintage of this meal, it disappeared quickly, and the boys have wandered off to bed with warm and full tummies…leaving me with another whole hour to myself. (Double gasp!)
Roasted Chicken with Carrots, Beets and Potatoes
Prep Time: 10 minutes
Bake Time: 60 minutes (or until the chicken is cooked through)
Cookware: 9x13 baking dish
1 whole chicken
3 large carrots
2 large beets
6 small (new) potatoes
2 T. olive oil
1 T. herbs de provence (typically a mixture of rosemary, thyme, savory, fennel seeds, basil, lavender and marjoram…wonderful for fall and winter cooking!)
2 pinches kosher salt
½ tsp. freshly ground pepper
- Preheat your oven to 400 degrees.
- Peel the carrots and beets and chop into ½-inch cubes.
- Chop the potatoes into ½-inch cubes (skin on).
- Drizzle some olive oil in the bottom of your baking dish, place the chicken in the center and arrange the veggies around it.
- Drizzle a little more olive oil over the chicken and rub it in.
- Sprinkle all with the herbs de provence, kosher salt and pepper.
- Bake for 60 minutes (during which time you should seriously relax).
- After 60 minutes, cut into the chicken to make sure it's cooked through. If you see pink on the inside, put it back in the oven for another 10 minutes.
- Remove the chicken and veggies from the oven and let them “rest” for 5 minutes before serving.
- Woo hoo! Enjoy!