Fresh herbs, fall veggies, great food brighten autumn
Roasting a chicken is simple beyond belief, shares Country Chef Valle Novak. Just sprinkle the cavity with salt and stuff with some apple and onion wedges, a couple of garlic cloves and a handful of thyme or rosemary (or make your favorite stuffing‚ rub skin with salt and pepper and bake on a rack at 450 degrees for 30 minutes.
(Photo courtesy RITA UND MIT via PIXABAY)
In lieu of rice, add some heartiness to your meal by combining small, young potatoes with garden herbs.
Green beans are plentiful now, and can be dressed up or served accented with fresh herbs.
Steamed carrots and broccoli make a delightful go-with for any meal.
Valle Novak
How long has it been since you’ve roasted a whole chicken? If it's been a while — or you've never done it — it's simple beyond belief. Just sprinkle the cavity with salt and stuff with some apple and onion wedges, a couple of garlic cloves and a handful of thyme or rosemary (or make your favorite stuffing‚ rub skin with salt and pepper and bake on a rack at 450 degrees for 30 minutes....
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