Roasted Chicken with Root Vegetables

It is Sunday, and I always try to formulate a memorable Sunday dinner feast for my family.  Growing up I remember no matter where we were or what we were doing my mother made sure that our Sunday dinner was out of the ordinary and special.  That was the one day a week we set aside to eat together, to share the goings on of the week, and to gear up for the week to come.  I could be out for the day with friends but as soon as I returned I could smell the familiar aromas drifting on a puffy cloud from my mother's kitchen, and some how I knew I was safe; and I was home.  To this day those same fragrance produces that sensation of feeling all warm and fuzzy inside.  That deep imbedded impression of coziness wraps my entire being.  These are the very same feelings I like to recreate for my family.

Ever aware of our budget, to conserve time I opted to not cook an entire chicken, and am only roasting chicken parts.  This  is an exquisite and simple dish.  But to be fair, it is all in the seasoning.  I smother the chicken parts in a slightly updated version of my mother's adobo.  Put it in a Dutch oven or baking dish and allow it to brown for 15 minutes per side and then I turn down the heat of the oven and roast the chicken parts until they are a nice golden brown and the juices run clear.  Then I add the assorted seasoned root vegetables to the roasting pan and allow to roast for another 15 to 20 minutes or until they are fork tender.  Serve this over rice pilaf and take pleasure in the succulent chicken and the fall flavors of roasted root vegetables.  I don't know what it is but when the weather cools off I start craving root vegetables and this is the simplest way to cook them.  Although this dish is simple, and inexpensive, it never disappoints!!

Roasted Chicken with Root  Vegetables
4 drumsticks
4 thighs
2 large breast cut into 4 pieces
autumn adobo (see recipe)
4 carrots, peeled and chopped into chunks
4 parsnips, peeled and chopped into chunks
3 to 4 celery ribs
12 whole mushrooms
asparagus
broccoli
4 small red onions cut into 1/8
4 baby red potaoes
1 head of garlic (peeled and each clove cut in half
2 teaspoons Italian flat leaf parsley, minced
2 teaspoons sage, minced
2 teaspoons thyme, minced
2 teaspoons oregano, minced
salt to taste
pepper to taste
1 to 2 tablespoons extra virgin olive oil

Slather the chicken with the adobo.  Making sure to get the adobo under the skin of the chicken.  Take washed, chopped root vegetables and season with salt and pepper, and chopped fresh herbs.  Drizzle with some extra-virgin olive oil, combine and set aside.  Allow the chicken and vegetables to soak up the flavors for at least an hour or over night.  Place the chicken in a Dutch oven and brown your chicken for 15 minutes on each side on your stove.  Once this is complete place your chicken, onions and garlic in the the oven at 425 degrees for 1/2 hour.  Turn the chicken and add in all of the rest of your seasoned root vegetables.  Continue to roast until the vegetables are fork tender.  Serve over rice pilaf.

Autumn Adobo
6 large cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano, chopped
1 teaspoon flat leaf Italian parsley, chopped
2 teaspoons sage, chopped
2 teaspoons thyme, chopped
1 tablespoon extra-virgin olive oil

Combine all ingredients to make adobo.