Eat This Now: Roasted Chicken, Oakview Farms Grits, Pumpkin and Sage

As the holidays and cold weather approach, we find ourselves craving warm, comforting foods. As usual, SpringHouse Chef Rob McDaniel knows exactly what we’re hungry for. Break out the cast iron skillet for this delicious recipe. Whip it up for a Sunday supper, and your family will thank you!

Oakview Farms Grits
Ingredients:

1 Cup dry grits
4 Cups milk
1 clove garlic, minced
1 Tablespoon butter
Salt and pepper to taste

How to prepare:
In a medium-sized heavy bottom pot, bring milk to a simmer over high heat. Add garlic, then slowly whisk in grits. Continue stirring until grits absorb all the liquid. Reduce heat to medium and continue to stir every few minutes to ensure they don’t stick to the bottom and scorch. Cover and cook for 15 – 20 minutes, then finish with butter, season with salt and pepper.

Pumpkin
Ingredients:

1 small to medium Jarrahdale pumpkin
2 Tablespoons olive oil
Salt and pepper to taste

How to prepare:
Remove the guts, then peel and dice pumpkin into ½-inch squares. Toss with olive oil, salt and pepper. Roast in a 350-degree oven until tender, about 20 to 30 minutes.

Roasted Chicken
Ingredients:

4 skin-on chicken breasts
1/8 Cup olive oil, plus 2 tablespoons for finished dish
Salt and pepper to taste
1 lemon
12 sage leaves

How to prepare:
Remove chicken from refrigerator and allow to return to room temp (about 15 minutes).  Preheat oven to 400 degrees.  Heat a large cast iron skillet over medium-high heat and add oil. Season chicken with salt and pepper, then place skin side down in pan. Reduce heat to medium and cook for 5 minutes. Flip and cook for 2 minutes.  Return to skin side and place in a 400-degree oven for 8 minutes. Remove from pan and place on a plate to rest for 5 minutes. While pan is still hot, add 3 cups of pumpkin and allow to brown a little over medium heat. While chicken is resting, spoon grits in the center of 4 plates, place chicken on top, then distribute pumpkin around chicken. Drizzle with olive oil, a squeeze of lemon and sage.