Harvest Chicken

When the weather is getting chilly...and I mean really cold, what better than inviting family and friends over for a mini feast of roasted chicken and harvest vegetables. Being that I had just invited a group of family and friends over for pumpkin carving, cocktails and the hockey game...I figured I'd serve them up some friendly comfort food. Chili...naw...stew...maybe....roasted chicken...perfect. This dish was not only easy and really tasty, but it also displayed itself beautifully on the platter.

1 whole chicken cut up (I bought it precut)
1/2-1lb of tri colored fingerling potatoes cut in halves
5 parsley roots chopped in large pieces
4 large celery stalks chopped
4 large carrots peeled and chopped
3 small shallots chopped in large pieces
3 large garlic cloves smashed
2 sprigs of rosemary
Handful of fresh sage leaves
4 tblsp of salted butter
Olive oil
Salt and pepper

Preheat the oven to 350F.

Generously season the chicken pieces with salt and pepper. (Set the backbone aside to make stock with). In a large cast iron/ceramic pot over medium-high heat add about 2 tblsp of the butter and place a few pieces of the chicken in skin side down. Don't overcrowd the pot as you may need to brown the chicken in batches. Brown the chicken on both sides until they have a nice golden crust, but don't cook all the way through. Once all of the chicken is nicely browned, set aside while you prepare the vegetables.

In a large roasting pan add in all of the vegetables, potatoes and rosemary. It's important that all of the vegetables and potatoes are about equal in size. Pour some olive oil over them then season with salt and pepper. Mix together with your hands so that they are all coated with the oil and seasoning. Place the chicken on top of the veggies and place in the oven and cook for 45-50 minutes. In a small sauce pan, add the rest of the butter and sage to melt together. Baste the chicken with the sage butter every 10 minutes.

Butter Crunch Parsley Potatoes

As the French would say....crunchy bonté beurre...oui!

All in a hard days work....not! In liu of office speak, a client had hinted to a potato she serves up every Thanksgiving that is not only a family treasure, but it's crunchy! I just had to try for myself even though this would totally defeat the purpose of my low carb week....eh whatever. I just happened to have some baby golden yukons, fresh parsley and chilled Pinot lying around. With an important paper due for school, pending work tasks that I could have gotten a head start on over the weekend and a multitude of household tasks....I got straight to cookin'....all...freakin...day. It was great....the food too. :)

1 lb of baby Yukon Gold potatoes
4 tblsp salted melted butter
Handful of fresh parsley leaves chopped
Salt and Pepper

Preheat oven to 350F

Pour about 3 tablespoons of the melted butter in the bottom of a shallow baking dish that is large enough for all of the potatoes. Sprinkle in the chopped parsley. Cut the potatoes in half and place cut-side down into the dish. Pour the remaining butter over the top of potatoes and sprinkle with a pinch of salt and pepper. Place in the over and roast for 25-35 minutes until fork tender and the bottoms are golden brown and crunchy.