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.
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!
ReplyDeleteNever considered adding tomatoes to the Veggie melange... looks great, sound delicious!
ReplyDeleteThe tomatoes create a wonderful gravy - hope you enjoy.
ReplyDeleteJenn - hopefully you are at the garlic turning point!!! This definitely can be smelled through out the entire house.