Now that winter is on it's way out (see ya!), the possibility of warmer weather foods is all that's on our minds here. We plan all winter long for events in the summer, so when the air is a little less chilly, we get a little more excited.However, there are a few winter dishes and methods of preparation that I'm just not willing to let go of yet - i.e. roasting, soups, slow cooking, etc.. So, what's a gal to do? Turn to Martha. When in doubt, she's always got the right answer before you can ask the question. Dang that lady is good.
These two dishes are a fab transition into the slowly approaching spring season.
Roasted Carrots with Feta and Parsley
Preheat your oven to 425 degrees. Cut carrots along the bias then toss with oil, kosher salt, and cracked black pepper. Roast until the carrots are caramelized and tender - about 25 minutes. Transfer into a bowl and toss with feta and fresh cut parsley.
Edible Roasting Rack Chicken
Preheat oven to 425 degrees. Arrange 1/2 torn day-old Baguette in a roasting pan. Place one whole chicken (about 5 pounds) on top of the bread. Cross and tie the legs with kitchen twine. Brush chicken with two tablespoons softened unsalted butter. Stuff 3 or 4 thyme sprigs under skin of each breast half, and season the chicken with coarse salt and freshly ground pepper. Scatter 5 lightly smashed garlic cloves and 4 to 6 thyme sprigs in pan. Roast until thermometer reaches 165 degrees when inserted to the thickest part of the thigh - about one hour. Let stand 10 minutes before carving.