roasted chicken

Fall Harvest Roast

Every time I share this meal I get rave reviews.  I first learned this wholesome recipe from my friends’ mom, Madeline, who had us over her apartment in Brooklyn.  It was so yummy and sounded so easy I had to try it– now it is a family favorite!


3-4 lb chicken

2-3 medium sized potatoes

1 medium turnip or rutabaga

2-3 large carrots

1 small acorn squash

1-2  medium yams

1 medium onion

2 tsps adobo seasoning (or salt, pepper and garlic powder, paprika)

olive oil

2 cups water

The last time I made this I simply added what I had leftover from our last CSA delivery.  This included a purple potatoes, a rutabaga and 2-3 smallish kohlrabi.  This recipe is really foolproof.

Preheat oven to 350 degrees.

Chop all the veggies in to bite-sized pieces (except for the acorn squash which can be quartered).

Place about half of the chopped veggies in the bottom of a large roasting pan. Sprinkle with 1 tsp of adobo.

roaster uncookedRinse the bird and then sprinkle with seasonings. Place the chicken in the center of the pan.

Add the rest of the veggies to the pan.  Place the squash in the corners of the pan.  Drizzle with olive oil.  Add 1-2 cups of water to the bottom of the pan.

Cover with foil and place into the oven. Cook for 1 hour.  Remove the foil and roast until chicken browns.

All you need is a side of a green vegetable and you have an entire meal!

roasted chicken


2 thoughts on “Fall Harvest Roast”

  1. Can this recipe be done as a slow cooker recipe?

    I remember you cooked this recipe when we came to your house to visit. You will need to cook it again when we come to visit again.

    Love ya.

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