Roast Chicken with Roasted Root Vegetables in a Balsamic Vinegar Glaze

Quick tip:
If you don’t have a roasting rack for the chicken, place four opened and washed tuna cans on the bottom of the pan. Place the chicken on top of the cans. This will raise the chicken up just high enough to keep it out of the drippings.

Roast Chicken ingredients:

• 1 fryer chicken
• Salt and pepper
• 1 tablespoon olive oil
• Italian herb mix (1 teaspoon each thyme, sage, rosemary)
• 1 lemon, quartered

Roasted Root Vegetables ingredients:

• 1 potato, peeled and cubed
• 1 sweet potato or yam, peeled and cubed
• 2 parsnips, peeled and cubed
• 2 turnips, peeled and cubed
• 1 onion, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper

Preheat the oven to 400 degrees.
Wash and pat dry the chicken.
Salt and pepper the cavity.
Place two lemon quarters in the cavity.
Rub the skin with olive oil.
Squeeze the juice of the other two lemon quarters on the skin.
Sprinkle the herbs on the breast, legs, and thighs.
Place the chicken on a rack in a roasting or baking pan.
Mix the olive oil, balsamic vinegar, brown sugar, salt, and pepper.
Toss the vegetables in the mixture to coat.
Place in a baking pan.
Cover with foil.
Place the chicken and the vegetables in the oven.
Bake in a 400 degree oven for 45 minutes.
Uncover the vegetables and bake for another 15 minutes.

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Sweet Ribs with Roasted Root Vegetables

Pop these ribs and vegetables in the crockpot in the morning for a warm fall dinner. Yes, you’ll need two crockpots for this one. Otherwise, cook the ribs in the crockpot and the vegetables in the oven that evening.


Ingredients:
Pork or beef ribs, bone-in
2 Tbsp vinegar
1 bottle honey barbeque sauce
2 potatoes, peeled and cut into cubes
1 yam, peeled and cut into cubes
2 parsnips, peeled and sliced
1 yellow onion, quartered
¼ cup of parsley, chopped
Salt and pepper

Preparation:
Cook the ribs:
Simmer the ribs in water to cover and the vinegar for 10 minutes.
Sprinkle salt and pepper on the ribs and place in the crock pot.
Pour the honey barbeque sauce over the top.
Cook on low for 8 hours.

Cook the vegetables:
There are two ways to do the vegetables.
In the crock pot:
Place the vegetables in a crockpot lightly coated with oil.
Sprinkle with salt and pepper, and cook on low for 8 hours.
In the oven:
Place the vegetables in a baking dish, dot with butter, sprinkle with salt and pepper, and cover with tin foil.
Bake for 45 minutes at 375 degrees. Uncover and cook for 10 minutes longer, to brown.

Serve this with lots of napkins and iced tea.

Another delicious ribs recipe is Country Pork Ribs with Pesto Mashed Potatoes.