30+ Delicious February Roast Recipes to Warm Your Winter

As the cold winds of February continue to sweep through, there’s nothing more comforting than the rich aroma of a roast filling your home.

Whether you’re celebrating a special occasion or simply craving a hearty, satisfying meal, February is the perfect time to experiment with roast recipes that will warm your soul.

From tender meats to roasted vegetables, the possibilities are endless when it comes to creating cozy, flavorful dishes in the oven.

In this blog, we’ve compiled a collection of 30+ February roast recipes that will bring a delicious and comforting touch to your winter meals.

These recipes feature a variety of ingredients, including succulent cuts of meat, vibrant root vegetables, and mouthwatering sides that make the most of the season’s best produce.

Whether you’re cooking for a family gathering or enjoying a quiet night in, these dishes will be sure to impress.

30+ Delicious February Roast Recipes to Warm Your Winter

As the chill of February lingers, there’s no better way to indulge in a warm, satisfying meal than with a delicious roasted dish. From succulent meats to roasted vegetables, these 30+ February roast recipes will help you make the most of the season.

The beauty of roasting is that it’s not only easy but allows flavors to develop and intensify, leaving you with a meal that is both comforting and unforgettable.

Whether you’re preparing for a family dinner or a special celebration, these recipes will be your go-to for creating the perfect winter feast.

Embrace the warmth and flavor of a perfectly roasted meal and enjoy the cozy comforts of February!

February Roast Chicken with Root Vegetables

This hearty and warming roast chicken recipe is perfect for the chilly days of February. Featuring a whole chicken seasoned with a blend of aromatic herbs, paired with a medley of root vegetables like carrots, potatoes, and parsnips, this dish is a comforting classic that’s easy to prepare. The combination of tender chicken and caramelized vegetables offers a satisfying meal that will fill your home with a delightful aroma.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 medium potatoes, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 2 tbsp fresh thyme
• 1 tbsp rosemary
• Salt and pepper to taste
• 1 lemon, halved
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the whole chicken with olive oil, then season generously with salt, pepper, thyme, and rosemary.
3. Stuff the cavity of the chicken with lemon halves and garlic cloves.
4. In a large roasting pan, arrange the potatoes, carrots, parsnips, and onion. Drizzle with a little olive oil and season with salt and pepper.
5. Place the chicken on top of the vegetables and pour chicken broth into the pan.
6. Roast for 1.5 to 2 hours, basting the chicken every 30 minutes, until the skin is golden brown and the internal temperature of the chicken reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving.

This February roast chicken with root vegetables is a fantastic option for a cozy family meal or a special dinner gathering. The slow roasting method ensures juicy, tender chicken, while the vegetables cook to perfection in the chicken’s flavorful juices. The inclusion of rosemary and thyme adds a fragrant touch that complements the hearty, rustic ingredients. This dish is sure to become a winter favorite, offering warmth and nourishment on those cold February evenings.

February Roasted Brussels Sprouts and Butternut Squash

This roasted Brussels sprouts and butternut squash recipe is the epitome of a seasonal February dish. The Brussels sprouts become crispy on the outside and tender on the inside, while the butternut squash turns sweet and slightly caramelized. Tossed with olive oil, honey, and a few spices, this dish is the perfect balance of savory and sweet, making it an excellent side or a light vegetarian main.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1/4 cup chopped pecans (optional)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, toss the Brussels sprouts and butternut squash with olive oil, honey, cinnamon, ginger, salt, and pepper until well coated.
3. Spread the mixture onto a baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crispy and the butternut squash is tender.
5. In the last 5 minutes of roasting, sprinkle the chopped pecans over the vegetables to toast.
6. Once roasted, drizzle with balsamic vinegar before serving.

This roasted Brussels sprouts and butternut squash dish is a delightful February recipe that combines the seasonal flavors of sweet squash and earthy Brussels sprouts. The honey and cinnamon elevate the natural sweetness of the vegetables, while the balsamic vinegar adds a tangy finish. This recipe not only makes for a beautiful side dish but can also stand alone as a main for those looking for a healthy, plant-based option. It’s a great way to incorporate more vegetables into your diet while enjoying the rich flavors of winter produce.

February Roast Beef with Red Wine and Garlic

A classic roast beef made even more flavorful with the addition of red wine and garlic, this recipe is perfect for a special February dinner. The roast beef is cooked to perfection with a beautifully browned crust and juicy interior, while the red wine and garlic sauce adds depth and richness. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad, making it a versatile and satisfying meal.

Ingredients:

• 3 lb beef roast (such as sirloin or ribeye)
• 4 garlic cloves, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 tbsp butter
• 1 cup beef broth
• 1 medium onion, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the beef roast with salt, pepper, and rosemary, rubbing it evenly over the entire surface.
3. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
4. Transfer the roast to a roasting pan and place the sliced onion around the beef.
5. Pour the red wine and beef broth into the pan, then roast for 1 to 1.5 hours, or until the beef reaches your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).
6. Once the roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. While the roast rests, pour the pan juices into a saucepan, add butter, and simmer for a few minutes to create a rich sauce.
8. Slice the roast and serve with the garlic-wine sauce.

This February roast beef with red wine and garlic is a luxurious and flavorful dish that brings warmth and comfort to any winter meal. The combination of garlic, red wine, and rosemary creates a savory sauce that perfectly complements the richness of the beef. Whether you’re celebrating a special occasion or simply indulging in a hearty meal, this roast beef is sure to impress. Paired with mashed potatoes or roasted vegetables, it’s a meal that will leave everyone at the table satisfied and warm on the inside.

February Herb-Crusted Roast Pork Loin

This herb-crusted roast pork loin is a flavorful, succulent dish that’s perfect for a February dinner gathering. The roast is coated in a fragrant blend of fresh herbs and garlic, creating a crispy, aromatic crust that locks in the juices for a tender and juicy pork roast. Paired with roasted potatoes and a simple green vegetable, this recipe is an ideal choice for a comforting, yet elegant, winter meal.

Ingredients:

• 3 lb pork loin
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup white wine (optional)
• 2 tbsp butter
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Pat the pork loin dry with paper towels, then rub it with olive oil and season generously with salt, pepper, rosemary, thyme, sage, and garlic.
3. Place the seasoned pork loin in a roasting pan, and arrange the lemon slices around the roast.
4. Pour chicken broth and white wine (if using) into the bottom of the pan to keep the roast moist during cooking.
5. Roast for 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness.
6. Once the roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. In the meantime, melt butter in a small saucepan, add the pan juices from the roast, and simmer for a few minutes to make a flavorful sauce.
8. Slice the roast and serve with the sauce.

This herb-crusted roast pork loin is a hearty and flavorful dish that brings the flavors of fresh herbs and garlic to life in every bite. The juicy, tender pork is complemented by the tangy lemon and rich sauce made from the roasting juices. This dish is versatile and can be paired with roasted vegetables, mashed potatoes, or a crisp salad, making it a perfect choice for a February family dinner or a special celebration. The combination of fresh herbs and simple ingredients makes this roast both elegant and easy to prepare.

February Roasted Leg of Lamb with Mint Yogurt Sauce

A perfectly roasted leg of lamb is an impressive centerpiece for any February meal, and this recipe brings bold flavors to the table. The lamb is seasoned with a robust garlic, rosemary, and lemon marinade, and roasted to perfection. Paired with a refreshing mint yogurt sauce, this dish strikes a perfect balance of savory and tangy, making it a memorable and flavorful meal.

Ingredients:

• 4 lb leg of lamb, bone-in
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together the garlic, rosemary, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb, covering it evenly.
3. Place the lamb in a roasting pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
4. While the lamb is roasting, prepare the mint yogurt sauce by combining the Greek yogurt, mint, honey, lemon juice, olive oil, and a pinch of salt in a small bowl. Stir to combine.
5. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before slicing.
6. Serve the lamb with a generous drizzle of the mint yogurt sauce.

This roasted leg of lamb with mint yogurt sauce is a bold and flavorful February dish that will impress your guests and elevate your dinner experience. The rosemary and garlic marinade infuses the meat with savory depth, while the cool, tangy yogurt sauce with mint adds a refreshing contrast. Whether for a holiday celebration or a family gathering, this roast lamb is sure to be the star of the table. Serve it alongside roasted potatoes or a fresh vegetable medley for a well-rounded and satisfying meal.

February Roasted Vegetables with Balsamic Glaze

This simple yet flavorful roasted vegetable recipe is perfect for February’s cooler days. The combination of root vegetables—carrots, sweet potatoes, and beets—are roasted until caramelized and tender, while a balsamic glaze adds a touch of sweetness and acidity to enhance the natural flavors. This dish is great as a side or even as a main for a light, healthy meal.

Ingredients:

• 2 large carrots, peeled and cut into sticks
• 2 medium sweet potatoes, peeled and cubed
• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, sweet potatoes, and beets with olive oil, salt, pepper, and fresh thyme until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-40 minutes, stirring halfway through, until the vegetables are golden and tender.
5. While the vegetables roast, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes until the glaze thickens slightly.
6. Once the vegetables are done, drizzle the balsamic glaze over them and toss gently to coat.
7. Serve immediately, garnished with additional thyme if desired.

These roasted vegetables with balsamic glaze are the perfect February dish that brings out the best in winter produce. The natural sweetness of the carrots, sweet potatoes, and beets is enhanced by the tangy balsamic glaze, creating a harmonious balance of flavors. This dish can be served as a side to roasted meats or enjoyed on its own for a light and healthy meal. The rich color and caramelized texture of the vegetables, combined with the sweet and tart glaze, make it an ideal choice for adding both flavor and visual appeal to your February meals.

February Roasted Chicken with Lemon and Herbs

A classic roasted chicken with lemon and herbs is the epitome of comfort food, especially in February. This recipe takes a simple roast chicken and elevates it with the fresh flavors of lemon, garlic, and thyme. The chicken is roasted to golden perfection, with crispy skin and juicy, tender meat inside. Paired with roasted root vegetables or a fresh salad, it’s a wholesome, satisfying meal that’s perfect for cozy winter dinners.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 2 lemons (one sliced, one juiced)
• 4 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Rub the chicken inside and out with olive oil, salt, and pepper.
3. Stuff the chicken cavity with half of the lemon slices, minced garlic, and a few sprigs of thyme and rosemary.
4. Squeeze the juice of the second lemon over the chicken, then place the remaining lemon slices and herbs on top of the bird.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Place the chicken in a roasting pan, and pour the chicken broth into the pan.
7. Roast for 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
8. Let the chicken rest for 10-15 minutes before carving.
9. Serve with roasted vegetables or a fresh green salad.

This roasted chicken with lemon and herbs is the perfect meal for February, offering comfort and flavor in every bite. The juicy meat, enhanced by the aromatic herbs and zesty lemon, is a treat for the senses. Roasting at a high temperature ensures a crispy skin and tender, flavorful chicken. Whether you’re cooking for family or hosting friends, this dish is sure to be a hit. Serve it alongside hearty root vegetables or a light salad to create a well-rounded, satisfying winter meal.

February Roast Beef with Horseradish Cream Sauce

This roast beef with horseradish cream sauce is a hearty and indulgent dish perfect for February’s cold weather. The beef is slow-roasted to perfection, with a tender interior and a rich, flavorful crust. Paired with a tangy horseradish cream sauce, this roast beef creates a delicious contrast of flavors. Whether served for a special occasion or a Sunday roast, this recipe is sure to impress.

Ingredients:

• 4 lb beef roast (such as ribeye or sirloin)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Pat the beef roast dry with paper towels. Rub it with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the roast in a roasting pan and sear it in a hot oven-safe skillet over medium-high heat for 3-4 minutes on each side until browned.
4. Transfer the roast to the oven and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. While the beef roasts, make the horseradish cream sauce by whisking together sour cream, horseradish, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
6. Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
7. Serve the sliced beef with the horseradish cream sauce on the side.

This roast beef with horseradish cream sauce is a perfect February dish that combines rich, savory flavors with a sharp, tangy contrast. The slow-roasted beef becomes incredibly tender and juicy, while the horseradish cream sauce adds a cool, spicy kick that complements the meat beautifully. It’s an ideal meal for a special occasion, a family dinner, or even as part of a Sunday roast spread. Serve it with mashed potatoes or roasted vegetables to round out this hearty, satisfying meal.

February Roasted Butternut Squash Soup

Roasted butternut squash soup is a comforting, creamy dish that’s perfect for a chilly February day. The natural sweetness of the butternut squash is brought out by roasting, and combined with onions, garlic, and vegetable broth, it creates a silky-smooth soup with depth of flavor. A drizzle of cream and a sprinkle of fresh herbs finish it off, making this soup the perfect bowl of warmth for the colder months.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, peeled and quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 1 tsp ground cinnamon (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the vegetables for 30-40 minutes, or until they are tender and lightly browned.
4. Remove the garlic skins and transfer the squash, onion, and garlic to a large pot.
5. Add the vegetable broth and bring to a simmer. Cook for 5-10 minutes to allow the flavors to meld together.
6. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
7. Stir in the heavy cream, cinnamon (if using), and additional salt and pepper to taste.
8. Serve the soup hot, garnished with fresh parsley.

This roasted butternut squash soup is the perfect comfort food for February’s chilly weather. The sweetness of the butternut squash, combined with the caramelized onion and garlic, creates a depth of flavor that is both rich and comforting. The addition of cream makes it silky and smooth, while the optional cinnamon adds a warm, spiced note to the soup. Garnished with fresh parsley, this soup is a delightful meal that can be enjoyed on its own or paired with crusty bread for an extra indulgent treat. Whether served as a first course or a main dish, it’s a warming, satisfying meal ideal for any winter evening.

February Roasted Pork Tenderloin with Apple and Sage

A roasted pork tenderloin with apples and sage is a flavorful, cozy dish that embodies the essence of February dining. The pork is marinated with fresh herbs, then roasted with apples and sage to create a deliciously aromatic, savory-sweet combination. The result is a tender, juicy pork roast that pairs beautifully with the roasted fruits and aromatic herbs. Perfect for a comforting winter dinner or a special occasion, this dish is sure to satisfy everyone at the table.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• 2 apples (such as Fuji or Gala), cored and sliced
• 1/2 cup fresh sage leaves, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup white wine or chicken broth
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloins with olive oil, garlic, thyme, salt, and pepper. Let them marinate for at least 30 minutes to allow the flavors to meld.
3. Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side, until golden brown.
4. Add the sliced apples and sage leaves to the skillet, arranging them around the pork.
5. Pour the white wine (or chicken broth) into the skillet and drizzle the honey over the apples, if using.
6. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Let the pork rest for 5-10 minutes before slicing.
8. Serve the sliced pork with the roasted apples and sage on top.

This roasted pork tenderloin with apples and sage is a perfect winter dish, bringing together savory, sweet, and herbal flavors in each bite. The tenderness of the pork combined with the caramelized apples and the earthy sage makes this dish a comforting and satisfying choice for a cozy February dinner. Whether served with mashed potatoes, roasted vegetables, or a light salad, it’s a meal that delivers warmth and flavor. With simple ingredients and minimal prep, it’s an elegant yet easy dish to prepare for any occasion.

February Roasted Salmon with Garlic and Dijon Mustard Glaze

Roasted salmon with garlic and Dijon mustard glaze is a light yet flavorful meal that’s perfect for a February dinner. The richness of the salmon is enhanced by a tangy mustard glaze that is subtly spiced with garlic and honey. Roasting the salmon in the oven ensures the fish remains moist and tender while developing a beautiful caramelized exterior. This simple and quick recipe is great for weeknight meals or for a health-conscious yet delicious dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the Dijon mustard, honey, garlic, lemon juice, olive oil, salt, and pepper to create the glaze.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze generously over each salmon fillet, coating them evenly.
5. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh dill, if desired, and serve immediately.

This roasted salmon with garlic and Dijon mustard glaze is a light yet satisfying dish that’s perfect for February dining. The tangy mustard glaze adds depth of flavor without overpowering the natural richness of the salmon, while the garlic and honey balance the heat with sweetness. The recipe is quick and easy, making it ideal for busy weeknights or a health-conscious weekend dinner. Serve with roasted vegetables, quinoa, or a green salad for a complete and nutritious meal that will leave you feeling satisfied.

February Roasted Brussels Sprouts with Balsamic Glaze and Bacon

Roasted Brussels sprouts with balsamic glaze and bacon is a savory side dish that turns a humble vegetable into a delicious and indulgent treat. The Brussels sprouts are roasted to perfection, crispy on the edges yet tender in the center, and tossed with crispy bacon for a salty crunch. The balsamic glaze adds a tangy sweetness that complements the richness of the bacon, making this dish a perfect accompaniment to any roasted meat or as a standalone vegetarian option.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 slices of bacon, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden and crispy on the edges.
5. While the sprouts roast, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside.
6. In the same skillet, add the balsamic vinegar and honey (if using) to the bacon drippings. Cook for 1-2 minutes until the glaze thickens slightly.
7. Once the Brussels sprouts are done, toss them with the crispy bacon and balsamic glaze.
8. Serve hot and enjoy.

These roasted Brussels sprouts with balsamic glaze and bacon are the perfect balance of savory, sweet, and tangy. The crispy sprouts provide a satisfying crunch, while the bacon adds a salty richness, and the balsamic glaze brings a lovely touch of sweetness. This side dish is ideal for February meals, offering a delicious, comforting option for both meat and vegetarian main courses. Whether paired with a roast, served as part of a holiday meal, or enjoyed on its own, this dish is sure to be a crowd-pleaser.

February Roasted Chicken Thighs with Lemon and Rosemary

Roasted chicken thighs with lemon and rosemary is a simple yet flavorful dish that’s perfect for February. The chicken thighs are marinated with fresh rosemary, garlic, and lemon, creating a citrusy and herbaceous flavor profile that complements the rich, juicy chicken. Roasting them in the oven results in a crispy skin and tender meat, making this dish a satisfying and comforting meal. It’s an ideal recipe for a cozy dinner, pairing perfectly with roasted vegetables or mashed potatoes.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 lemons (one for juice, one for slices)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, salt, and pepper.
3. Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them. Let them marinate in the fridge for at least 30 minutes, or up to 2 hours.
4. Line a baking sheet with parchment paper and place the marinated chicken thighs on it, skin-side up.
5. Slice the second lemon into thin rounds and place them around the chicken thighs on the baking sheet.
6. Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5-10 minutes before serving.

These roasted chicken thighs with lemon and rosemary are a flavorful and comforting dish that’s perfect for February dining. The combination of lemon and rosemary creates a fresh, aromatic flavor that enhances the natural richness of the chicken, while the crispy skin adds texture and depth. The recipe is simple to prepare yet yields impressive results, making it a great choice for a cozy weeknight meal or a special dinner. Serve with roasted root vegetables or a light salad for a well-rounded and delicious meal.

February Roasted Carrot and Parsnip Medley with Honey and Thyme

This roasted carrot and parsnip medley with honey and thyme is a vibrant and hearty side dish that adds warmth to your February meals. The sweet, earthy flavor of the carrots and parsnips is enhanced by a drizzle of honey, which caramelizes beautifully during roasting. The thyme brings an aromatic depth that balances the sweetness, making this dish both comforting and flavorful. It’s a versatile accompaniment to roasted meats, or it can stand alone as a vegetarian dish.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the carrot and parsnip sticks with olive oil, honey, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet, making sure they are not overcrowded.
4. Roast for 25-30 minutes, turning the vegetables halfway through, until they are golden brown and tender.
5. Remove from the oven and transfer to a serving dish. Serve hot.

The roasted carrot and parsnip medley with honey and thyme is a warm and flavorful side dish perfect for February. The natural sweetness of the carrots and parsnips is enhanced by the honey, while the thyme adds an earthy, aromatic touch. Roasting the vegetables brings out their best flavors, resulting in a caramelized, tender medley that pairs beautifully with a variety of main courses. Whether served alongside roasted meats or as a light vegetarian option, this dish is sure to be a hit at your dinner table.

February Roasted Sweet Potatoes with Cinnamon and Maple Syrup

Roasted sweet potatoes with cinnamon and maple syrup are a comforting, naturally sweet dish that captures the flavors of February. The earthy sweetness of the sweet potatoes is brought to life by a touch of cinnamon and a drizzle of maple syrup, creating a warm, aromatic side dish. The roasting process intensifies the flavors, creating a tender interior with a crispy exterior. This dish works wonderfully as a side for any winter meal or can be enjoyed on its own for a simple, satisfying treat.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into cubes
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, maple syrup, and salt.
3. Spread the sweet potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
5. Remove from the oven and serve hot.

These roasted sweet potatoes with cinnamon and maple syrup are a perfect winter side dish that combines natural sweetness with warm, comforting spices. The cinnamon enhances the earthy flavors of the sweet potatoes, while the maple syrup adds a rich, caramelized sweetness. Roasting brings out the best in the sweet potatoes, making this dish both flavorful and easy to prepare. It pairs wonderfully with roasted meats, greens, or even as a light stand-alone meal. This dish is sure to be a crowd-pleaser during February’s colder days.

Note: More recipes are coming soon!