October 28, 2010

Autumn Roasting Racks

Back in August I gave you my 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.


Jennifer said...

Looks wonderful! I have not been able to stomach too much garlic lately. Hopefully I am moving past that and can start cooking with it again. This is one to try for sure!

A Year on the Grill said...

Never considered adding tomatoes to the Veggie melange... looks great, sound delicious!

Lara B Knight said...

The tomatoes create a wonderful gravy - hope you enjoy.
Jenn - hopefully you are at the garlic turning point!!! This definitely can be smelled through out the entire house.