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A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Entrees
Roasted Chicken with Vegetables
Succulent whole chicken, slow-roasted to golden perfection, nestled alongside caramelized onions and carrots, and hearty Yukon gold potatoes.
RECIPE
Roasted Chicken with Vegetables
Succulent whole chicken, slow-roasted to golden perfection, nestled alongside caramelized onions and carrots, and hearty Yukon gold potatoes.
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Ingredients
Cook Mode
The chicken
- 1 (5 to 6 pound) roasting chicken
- 1 celery stalk, halved lengthwise and crosswise
- 1/2 lemon
- 1 head garlic, cut in half crosswise
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 2 tablespoons butter, melted
The vegetables
- 4 medium carrots, cut into 2-inch chunks
- 1 large yellow onion, thickly sliced
- 4 - 5 medium Yukon Gold potatoes, quartered
- Olive oil
Preparation