Summer Roasting Rack & let you know that I do change them up for the seasons. So here is my version for autumn. Hope you Enjoy!
Autumn Roasting Rack
4 vine ripe tomatoes, chopped
1 bunch carrots, peeled & quartered
1 lb fingerling potatoes, sliced into 1 inch pieces
1 onion, diced
1 cup black olives, halved
1 tablespoon of minced garlic
S & P
1 tablespoon of Herbs de Provence
Drizzle of Olive oil
Mix all together in the bottom of your roasting pan. Place a 5 lb bird on top of the rack with the skin seasoned with olive oil, S&P, & Herbs De Provence and stuffed with a quartered lemon or two and as much garlic as you want. Roast at 425 degrees for an hour and a half. Put the bird on the carving board & let the bird rest, tented for about 20 minutes before you carve. Taste test veggies, give them a good toss and adjust seasonings as needed. Put back in cooled oven to keep warm. Serve veggies on the side.