Featured recipe from Marilu's table * Winter roast chicken

When we want a down-home meal that pleases all the big eaters, this is one we turn to. It's a good choice for a weekend or whenever you have more time to hang around the kitchen. The prep work is minimal, and there's plenty of time while the chicken is roasting to make a salad and some side dishes (like those Brussels sprouts we posted on Monday).

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Winter Roast Chicken

Blue * Serves 4-6

1 large (4 pound) whole free-range chicken

3 Stalks of celery, chopped

1/2 large yellow onion, chopped

1 Tablespoon of dried Italian seasoning (marjoram, thyme, rosemary, sage, oregano, basil)

2 cloves of garlic, minced

1 Tablespoon of olive oil

Preheat oven to 400F. Wash chicken and pat dry. Mix all other ingredients in a bowl. Fill the cavity of the chicken with the mixture, tie the legs together and rub with olive oil. Sprinkle with a little more Italian seasoning and reduce heat to 350F. Place chicken in a baking dish, breast down. Put a meat thermometer in the thigh, making sure it doesn't touch any bone. Roast for 20-30 minutes per pound, basting every 10-15 minutes. Chicken is done when the thermometer registers 175F-180F, and juices run clear. Let the chicken sit for 10 minutes before carving.