Week 15: roasted roots galore

Yesterday my coworker asked for my brussels sprouts recipe (not really mine, it's this one, and it's amazing) and I wished I had brussels sprouts instead of many roots. Carrots and parsnips, while delicious, are not my favorite, and while I am 100% happy with my farm share, it is very different to not purchase whatever I'm in the mood for. However! I managed to make a tasty meal indeed: roasted chicken and vegetables.

I used this recipe, which I tried out just before the farm share kicked in, as a base, though I deviated a bit, as usual. First, I used skinless chicken breasts, and added a few whole peeled garlic cloves, and some poultry seasoning, and used just a bit of lemon juice instead of a whole one (S. isn't fond of heavy lemon flavor in savory foods). The veggies I included were the turnips, last week's yellow carrots, this week's carrots, and the parsnips. I also still have the greens from the fennel and thew in some of those as well, and added some scallions. Pretty tasty! I should have added the vegetables a bit earlier in the cooking time, because by the end, the chicken was a bit dry, and the veggies (especially the parsnips) could have used a bit more time. But overall, a healthy and delicious dinner!