Roasted Chicken and Vegetables and Pumpkin Puree

October 10, 2012 | | | |

“Let’s all celebrate, and have a good time.” -Kool and the Gang on fall festivities

 
This isn’t me, but I’m all about giving others a shot on my blog.
 

Welcome to fall! Finally. Fall is by far my favorite season. I’m all for sunshine and sangria, but at a certain point, enough is enough. After a ridiculously steamy September in NYC, I couldn’t be happier for this week’s transition into sweater weather. I look awesome in sweaters.

There are so many wonderful things about fall: pumpkins, candy corn, warm alcoholic beverages, Halloween, THANKSGIVING…what’s not to like? Unfortunately, I live in a tiny apartment in NYC and not a rustic farmhouse in the country, which is arguably this season’s dream home. However, I refuse to let this annoying fact keep me from enjoying all of the fall activities I love. And neither should you. I can’t wait to carve pumpkins on the stoop of my apartment building! (Sorry, neighbors.) And bob for apples in my living room! (Sorry, Logan.*) And I’m especially excited to find a bar where I can drink mulled wine in front of a roaring fire. This last one may be the most difficult, but I’m not afraid of a challenge. **

In anticipation of these exciting fall festivities, I decided to whip up a feast to kick-off everyone’s new favorite season. I give you: roasted chicken and vegetables with pumpkin puree.

roasted-chicken-and-vegetables-with-pumpkin-puree

This is the ultimate fall meal. Perfect for a family dinner, date night, or a casual get-together with friends. It’s shockingly simple, and the chicken and vegetables require minimal babysitting once they’re in the oven.Cooking for one?** You’re so independent! This is actually a great recipe for solo diners. Use the leftovers to make sandwiches, salads, or some chicken soup for the soul. The best part about this feast is that it’s comfort food that won’t weigh you down. For the record, I don’t believe in putting on a “winter layer.” Been there, hated that. We’re not going into hibernation, people. Bikini season starts in nine months.

*If you are new to this blog, Logan is my roommate/boyfriend. Get with the program.
**If you know of such a bar, please get in touch immediately.
*I had time to have a glass of wine in a bath. Another fun fall activity.
**Maybe you won’t be once your cooking skills improve…

 

Roasted Chicken and Vegetables: (Serves 4)

roasted-chicken-and-vegetables
This chicken looks oddly human/creepy. Acknowledged. It tastes delicious.
Ingredients:
1 x 3-3.5 lb whole chicken, butterflied
3 cloves garlic, smashed
4 tbsp olive oil, divided
1 sprig fresh rosemary
1 bunch baby carrots (approx. 10 carrots)
1 small red onion
2 cups brussel sprouts, halved
½ head cauliflower, florets only
Salt and pepper to taste
*Obviously, if you are averse to any of these vegetables, replace them with your favorites. Ex. Zucchini, summer squash, eggplant.

 

Preparing your chicken:

-If your butcher didn’t (rude), clean the inside of your chicken and make sure there are no organs, excess fat, blood, etc. This is gross, I know, but you need to sack up. Use a paper towel.

-In a small bowl, mix 2 tbsp olive oil with a quarter tbsp salt and a few grinds of pepper. Then gently lift up the chicken’s skin on the breasts, and rub with the seasoned oil.

roasted-chicken-and-vegetables-step-by-step-recipe
Again, creepy. But I know that many of you are visual learners. So…you’re welcome.

-Rub 1 smashed clove of garlic over the breasts and leave it under the skin. Break a sprig of rosemary in half, and place each half under the skin on each breast. I promise, this is not as difficult as it sounds.

roasted-chicken-and-vegetables-step-by-step-recipe
Creepy #3.

-Rub the remaining seasoned oil over the entire surface of the chicken’s skin.

Preparing your vegetables:

-Chop your onion vertically into ½ inch slices. Remove florets from ½ head of cauliflower. Peel and stem your carrots. Wash and stem your brussel sprouts, then cut them in half.

roasted-chicken-and-vegetables-step-by-step-recipe

-Place all of the vegetables together in a roasting pan with two smashed garlic cloves. Add 2 tbsp olive oil, about ½ tsp salt, and a few grinds of pepper. Toss to coat. That was easy, right?

roasted-chicken-and-vegetables-step-by-step-recipe

Roasting your chicken and vegetables:

-Pre-heat your oven to 450 degrees.

-Place your chicken on top of your vegetables in the roasting pan and put them in the oven to roast.

roasted-chicken-and-vegetables-step-by-step-recipe
Sexy chicken.

-After 25 minutes, remove them from the oven, and turn the vegetables. It helps I you use tongs to gently lift the chicken to give the vegetables a good mix.

-Return the pan to the oven and roast another 20 minutes. Remove from the oven, cover with aluminum foil, and allow the chicken to rest for about 15 minutes. Voila! Be proud of your sexy chicken and vegetables. You’re killing it.

 

Pumpkin Puree: (Serves 4) 

homemade-pumpkin-puree-recipe
 
Ingredients:
1sugar pumpkin
2 tbsp cream (optional)
1 heaping tbsp brown sugar
1/8 tsp Cinnamon
Pinch of Nutmeg
Salt to taste

Preparing your puree:

-Pre-heat your oven to 375 degrees.

-Cut the pumpkin in half. This takes a little bit of upper body strength. Good luck.

-Remove the seeds and stringy pulp. You can save the seeds for roasting if you feel like it.

-Place the pumpkins flesh-side down in a roasting pan and cover with aluminum foil.

homemade-pumpkin-puree-step-by-step-recipe

-Roast your pumpkins for approximately 1½ hours or until very tender.

-Scoop the flesh out of your pumpkins and place in a blender or food processor. Puree.

homemade-pumpkin-puree-step-by-step-recipe

*If using the cream. Warm it over low heat and then add the puree. Mix.

-Pour the puree into a saucepan and add brown sugar, cinnamon, and nutmeg. Mix. Salt to taste. Tastes like fall, no?

Roasted Chicken and Vegetables

Yield: 4 servings

Ingredients


  • 1 x 3-3.5 lb whole chicken, butterflied

  • 3 cloves garlic, smashed

  • 4 tbsp olive oil, divided

  • 1 sprig fresh rosemary

  • 1 bunch baby carrots (approx. 10 carrots)

  • 1 small red onion

  • 2 cups brussel sprouts, halved

  • ½ head cauliflower, florets only

  • Salt and pepper to taste

  • *Obviously, if you are averse to any of these vegetables, replace them with your favorites. Ex. Zucchini, summer squash, eggplant.

Instructions

    Preparing your chicken:

  1. If your butcher didn’t (rude), clean the inside of your chicken and make sure there are no organs, excess fat, blood, etc. This is gross, I know, but you need to sack up. Use a paper towel.

  2. In a small bowl, mix 2 tbsp olive oil with a quarter tbsp salt and a few grinds of pepper. Then gently lift up the chicken’s skin on the breasts, and rub with the seasoned oil.

  3. Again, creepy. But I know that many of you are visual learners. So...you're welcome.

  4. Rub 1 smashed clove of garlic over the breasts and leave it under the skin. Break a sprig of rosemary in half, and place each half under the skin on each breast. I promise, this is not as difficult as it sounds.

  5. Creepy #3.

  6. Rub the remaining seasoned oil over the entire surface of the chicken’s skin.
    Preparing your vegetables:

  1. Chop your onion vertically into ½ inch slices. Remove florets from ½ head of cauliflower. Peel and stem your carrots. Wash and stem your brussel sprouts, then cut them in half.

  2. Place all of the vegetables together in a roasting pan with two smashed garlic cloves. Add 2 tbsp olive oil, about ½ tsp salt, and a few grinds of pepper. Toss to coat. That was easy, right?

  3. Roasting your chicken and vegetables:

  4. Pre-heat your oven to 450 degrees.

  5. Place your chicken on top of your vegetables in the roasting pan and put them in the oven to roast.

  6. Sexy chicken.

  7. After 25 minutes, remove them from the oven, and turn the vegetables. It helps I you use tongs to gently lift the chicken to give the vegetables a good mix.

  8. Return the pan to the oven and roast another 20 minutes. Remove from the oven, cover with aluminum foil, and allow the chicken to rest for about 15 minutes.

https://domesticate-me.com/its-fall-bitches/

Pumpkin Puree

Yield: 4 servings

Ingredients


  • 1 sugar pumpkin

  • 2 tbsp cream (optional)

  • 1 heaping tbsp brown sugar

  • 1/8 tsp Cinnamon

  • Pinch of Nutmeg

  • Salt to taste

Instructions


  1. Pre-heat your oven to 375 degrees.

  2. Cut the pumpkin in half. This takes a little bit of upper body strength. Good luck.

  3. Remove the seeds and stringy pulp. You can save the seeds for roasting if you feel like it.

  4. Place the pumpkins flesh-side down in a roasting pan and cover with aluminum foil.

  5. Roast your pumpkins for approximately 1½ hours or until very tender.

  6. Scoop the flesh out of your pumpkins and place in a blender or food processor. Puree.

  7. If using the cream. Warm it over low heat and then add the puree. Mix.

  8. Pour the puree into a saucepan and add brown sugar, cinnamon, and nutmeg. Mix. Salt to taste.

https://domesticate-me.com/its-fall-bitches/

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