Chef Nina Compton, from Compete Lapin & Bywater American Bistro in New Orleans, shared a Roasted Chicken and Spiced Root Vegetables dish, perfect as a holiday recipe that will impress family and friends.

By Chef Nina Compton

(Serves 4)

1 whole chicken
3 sprigs of rosemary
¼ cup olive oil
Salt & pepper

Season the chicken with salt, pepper, and olive oil and let sit for 15 minutes. Preheat the oven to 350°F; place the herbs on a roasting rack and then place the chicken on top.  Roast for 1 hour or until the juices run clear.  Remove from the oven and let rest and then portion.

Spice Root vegetables
¼ cup salt
1/8 tsp. cinnamon
¼ Tbsp. brown sugar
¼ tsp. cloves
1/8 tsp. black pepper
1 sweet potato, peeled and diced 1”
1 butternut squash, peeled and diced 1”
6 baby turnips, peeled
¼ – ½ cup olive oil
½ cup browned butter*
*(heat butter on medium heat until it foams, scraps the bottom to release brown particles)

Method: Mix all the dry ingredients. Toss the vegetables in olive oil to coat, then coat with spices evenly and roast at 350°F until tender and golden brown.

TO SERVE:  Place the vegetables on the plate, add the chicken pieces, and drizzle brown butter around.