I absolutely love roasting fruits with my vegetables. As September comes, the fruits and vegetables that are in season work really well for roasting together. I love the fact that there are so many produce in season, there is no excuse to not buy local right now and cooking with fresh ingredients. Instead of adding canned or premade juices to a roast, I’ll sometimes just throw in certain fruits, like figs, to get the same effect and then remove them before eating. This recipe is great for gatherings, leftovers, or Sunday dinners!
1 Yellow Pepper cut into large pieces
1 Yellow Onion cut into large pieces
1 Apple peeled and chopped
2 Red Pears chopped
1 Beetroot peeled and chopped
2 Carrots chopped
Springs of thyme and oregano
Salt and Pepper
Place all the ingredients in a roasting pan with the whole chicken on top. Cover and cook at 350F.
After 25 minutes, remove the cover and cook until the skin is nice and crisp and chicken is cooked through.
A finished roast has a temperature of 165F (73C)