buzzfeedfood:

We got every delicious Thanksgiving side dish recipe you will ever need in your life right here (or at least 60 of them). 

mchanphoto:

Lobster fest - the meat.

theartoffood:

Sunday Roasted Chicken with Veggies

Ingredients:

• 1 3-4 lb chicken
• Bunch fresh rosemary
• Bunch fresh dill
• Bunch fresh parsley
• 1 large lemon
• 1 parsnip
• Small bunch organic or garden variety carrots
• 3 stalks celery
• 1 large onion
• 1 shallot
• 1 bulb garlic
• 1 turnip
• 1 lb brussel sprouts
• 1 lb baby red and yukon potatoes
• Kosher salt
• Fresh cracked pepper
• Olive oil

To Make:

1. Preheat oven to 475
2. Wash all the veggies but don’t peel. Cut onion and shallot in half and arrange into the corners of a baking dish or roasting pan. Cut the celery, turnip, and parsnip into large chunks and scatter into the dish. Break up the garlic but don’t peel it and throw the whole lot in with the other veg. Arrange half the carrots into the dish, whole or cut in half depending on size. Drizzle veg with olive oil. 
3. Place your chicken on a separate cutting board and remove any pieces from the inner cavity.
4. Stuff the inner cavity of the chicken with a bunch of fresh dill, some chopped parsley, and a good handful of fresh rosemary. 
5. Pierce the lemon on all sides with a tip of a knife and stuff into the chicken. 
6. Season all sides very well with salt and pepper and a few pinches of dill. Rub all over the chicken with olive oil.
7. Place chicken on top of the veggies in the baking dish and pop into the oven. Turn the heat down to 400 and roast for 1.5 hours. 
8. Half way through cooking, take chicken out of the oven and spoon over it the juices and oils at the bottom of the pan. Also add 1/4 cup of water the dish so the veggies don’t dry out. Put it back in the oven to finish. 
9. On a sheet tray arrange the rest of the carrots, all the brussel sprouts cut in half, and the baby potatoes cut in half. Season with salt and pepper, some fresh rosemary stalks, and drizzle over with olive oil. Use your hands to coat all the veggies with the seasoning and olive oil. (Side Note: Cut off the ends of the brussel sprouts before halving them if you don’t want to end up with the most horrific gas all night!)
10. Pop veggies into the oven until golden brown and cooked through, about 45-55 mins. 
11. When chicken is cooked through and juices run clear, let it rest for 10 minutes before carving. 
12. Carve the chicken and serve with roasted veggies, fresh bread, and a glass of wine. 
13. Enjoy!

If looking for a great reference on roasted meats, try Jamie Oliver’s Food Revolution. Great book that’s easy to use and understand. 

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