Recipes:
# Chicken with Winter Vegetables
## INGREDIENTS
* 3 pounds chicken parts
* 2 tablespoons butter or margarine, softened
* 1 teaspoon salt
* ½ teaspoon pepper
* 4 medium potatoes, peeled, coarsely cubed
* 4 small onions, quartered
* 4 carrots, peeled, cut into 1-inch pieces
* 4 small turnips, peeled, coarsely cubed
* 1 teaspoon dried rosemary
* 1 teaspoon dried thyme
* Juice of 1 lemon
**SERVES 4**
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## Make Ahead
You can cut the vegetables and refrigerate them in plastic bags up to **8 hours ahead**.
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## Variation
Any root vegetable can be used in this hearty winter dish. Try sweet potatoes, rutabagas or parsnips.
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### 1
Preheat oven to **375°F**.
Rub chicken with butter; sprinkle with salt and pepper.
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### 2
Place chicken in a roasting pan or large baking pan.
Bake for **15 minutes**.
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### 3
Arrange potatoes, onions, carrots and turnips around chicken.
Sprinkle rosemary, thyme and lemon juice over chicken and vegetables.
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### 4
Cook chicken, covered, until juices run clear when meat is pierced with a fork, about **45 minutes**.
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## Make It Quicker
* To save time, eliminate the peeling step by using small, tender turnips and red new potatoes.
