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| CHICKEN WITH WINTER VEGETABLES | ||
| Yields 4 | ||
| 3 lbs. chicken parts 2 tbsp. butter or margarine, softened 1 tsp. salt 1/2 tsp. pepper 4 med. potatoes, peeled and coarsely cubed 4 small onions, quartered 4 carrots, peeled, cut into 1-in. pieces 4 small turnips, peeled and coarsely cubed 1 tsp. dried rosemary 1 tsp. dried thyme Juice of 1 lemon |
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| Preheat oven to 375. Rub chicken with butter; sprinkle with salt and pepper. Place chicken in a roasting pan or large baking pan. Bake for 15 minutes. Arrange potatoes, onions, carrots, and turnips around chicken. Sprinkle rosemary, thyme and lemon juice over chicken and vegetables. Cook chicken, covered, until juices run clear when meat is pierced with a fork, about 45 minutes. Tips: To save time, eliminate the peeling step by using small tender turnips and red new potatoes. |
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