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What's better on a cool, crisp fall day, than a warm, comforting roasted chicken? Andrea Chesman, who wrote the cookbook 101 One Dish Dinners, stopped by Tonia's Kitchen with a delicious idea for a classic chicken dinner. Andrea told Tonia about her Herb Roasted Chicken with vegetables recipe. For the veggies, Andrea keeps with the fall season by using root vegetables like new potatoes, carrots, red or golden beets (Andrea prefers golden beets since they have a milder taste and don't stain) along with rutabaga and shallots. Andrea says everything is oven roasted and can last for days, since you're roasting a whole chicken. Chances are, it's as good on day two as it is on day one! Find the recipe by clicking on this link
