Roasted Chicken and Vegetables with Yellow Pear Tomato Jam

An Easy to Prepare Yet Impressive Recipe

As the weather temps begin to cool and the season winds down into Autumn, simple warming meals are something I begin longing for. Here I prepare an easy to make dinner of roasted chicken and vegetables. To make this recipe extra special, I serve it with a side of yellow pear tomato jam. The flavors meld beautifully together!

Feel free to use any vegetables you like. Root vegetables work best for roasting, but you can also use Brussel sprouts, asparagus, fennel, celery, broccoli, mushrooms etc… Almost any vegetable works. In this recipe I am using a combination of red and yellow potatoes, carrots, and red onion. One roasting pan is all you need to complete this delicious meal.

Ingredients:

• 3 Tbsp Unsalted Butter Softened
• 1/4 tsp Herbs de Provence
• 1/4 tsp Sage Ground
• 1/4 tsp Salt
• 1/4 tsp Parsley Dried
• Dash Black Pepper
• 1 Whole Chicken with skin Spatchcock or cut into parts
• 1/4 cup Olive Oil
• 3 lbs Potatoes yellow, purple etc… unpeeled
• 3 large Carrots Peeled and cut lengthwise
• 1 large Red Onion Cut into wedges
• 1/2 Cup White Wine Dry
• Salt and Pepper To taste

Instructions:

1. Preheat the oven to 400 degrees.
2. Prepare the herbed butter. Using the softened butter, ad in the Herbs de Provence, Sage, Parsley, salt and Pepper. Blend together.
3. Spread the butter mixture under the skin of each section of chicken, saving a small portion to spread over the top of the skin as well. Set the buttered chicken aside.
4. Chop all of the vegetables and toss with the olive oil, salt and pepper. Add to the roasting pan.
5. Place the chicken atop of the prepared vegetables, then pour in the white wine over the vegetables. (Avoid pouring the wine directly over the chicken.)
6. Roast uncovered for about 45 minutes until the chicken cooked through and nicely browned and the vegetables are tender.. Use a meat thermometer to check the chicken, and fork test the vegetables. If the chicken is done but the vegetables are still too firm, remove the chicken and continue roasting the vegetables until they are tender.
7. Serve with Yellow Pear Tomato Jam (or any tomato Jam) on the side (see recipe below).

Enjoy this taste of harvest!

Prepare the herbed butter. Using the softened butter, ad in the Herbs de Provence, Sage, Parsley, salt and Pepper. Blend together.

Spread the butter mixture under the skin of each section of chicken, saving a small portion to spread over the top of the skin as well. Set the buttered chicken aside.

Chop all of the vegetables and toss with the olive oil, salt and pepper. Add to the roasting pan.

Place the chicken atop of the prepared vegetables, then pour in the white wine over the vegetables. (Avoid pouring the wine directly over the chicken.)

Roast uncovered for about 45 minutes until the chicken is cooked through and nicely browned and the vegetables are tender.. Use a meat thermometer to check the chicken, and fork test the vegetables. If the chicken is done but the vegetables are still too firm, remove the chicken and continue roasting the vegetables until they are tender.

Serve with Yellow Pear Tomato Jam (or any tomato Jam) on the side (see recipe below).