Roasted Chicken

Oh, lovely purple top turnips (and all turnips for that matter), I'm so glad that I have finally learned to appreciate and enjoy eating them. I like them simply peeled, quartered (depends on the size), tossed in olive oil, salt & pepper, and roasted until tender.

My whole roasted chicken. I got the recipe from Art Smith's, "Return To The Table," and made a few changes. Basically, tons of herbs, extra virgin olive oil, garlic, salt & pepper, all mixed together and rubbed under the skin & inside the cavity of the bird. I put one half of a lemon in the cavity and trussed the whole thing. More seasoning all over & into a 400 degree oven for 45 minutes...

...Unfortunately, even for as small of a chicken as we had, it still took FOREVER to cook. I lost track of how long, but more than 45 minutes for sure. We did have the turnips on there, too, so I'm sure that made a difference. Nonetheless, beautiful, juicy, and delicious was the result.