Roasted Veggies And Chicken

So it’s raining really hard and being all gloomy and making me not want to do my housework. Alex will be so pleased. Shh, he’ll never notice if you don’t say anything. Right?

I’m figuring that now is the perfect time to post what I made for dinner last night. I mean, I’m just hanging out in my slippers and house robe listening to Pink Floyd and Pinteresting (oh, evil Pinterest)… so why not, yeah? Yeah.

Now, be warned: This recipe is a work in progress. I found some faults with it, but that’s kind of how life is. You find the faults, you fix them, you move on and enjoy the fruits of your labor. Or, whatever. Someone’s feeling a bit philosophical today, sheesh.

Let’s just skip ahead a few hours worth of reading on the finer intricacies of life and jump into the recipe, shall we?

This recipe may or may not have had something to do with my desire to work more veggies into our meals. I kind of stole this recipe and changed it to suit us more. It’s a bit chickenish – we don’t like it, remember – so I fixed that.

Ingredients:
chicken breasts
potatoes
carrots
onions
peppers
yellow squash
zucchini
have any other veggies that roast well? those too, then.
olive oil
thyme
sea salt
black pepper
salted sweet cream butter
oregano
basil
lemon juice
minced garlic

Method:
1. Cut your chicken into bit-size pieces, and marinate with the lemon juice, some olive oil, sea salt, and black pepper. See THE Perfect Chicken Marinade for more on this. You can leave your chicken whole, but still marinate it about 24 hours. Trust me. You will want to do this. You could also pop a few of the herbs that are going into the body of this dish in the marinade. It’s all good.
2. When the chicken has finished marinating, preheat your oven to 450. Peel and chop your carrots, potatoes, and onions. Use one gigantic onion or two medium ones. Cut the onion into wedges.
3. Put the carrots, potatoes, and onions into the dish you’re using to roast. Add minced garlic to taste, a few tablespoons of olive oil , sea salt, black pepper, thyme, oregano, and basil. If you have any other hard fleshed vegetables you’re adding, put those in too. If you’re leaving your chicken breasts whole, go ahead and add those. If they’re chopped, leave them out for now.
4. Put the pan in the oven for 25 minutes. Halfway through, add a decent dollop (really a pat but I like the word dollop) of butter, and give everything a stir. Back into the oven with it.
5. While that’s cooking, chop your peppers, yellow squash, zucchini, and any other soft-fleshed veggies you’re putting in.
6. After the 25 minutes are up, check to doneness of your potatoes. If they seem a bit hard, go ahead and put them back in the oven a bit longer, about 7-10 minutes. If they’re fine, go ahead and add the cubed chicken and your other veggies and another pat of butter. Stir, and put in the oven for 10-15 minutes.

15 minutes at the end will give the chicken a drier texture, while 10 minutes will be just right, depending on your oven. It’s a pretty good dish, a great end of the week deal to use up extra veggies before you grocery shop again or if things are on their last leg and you don’t want to toss them. Or, it’s good to just plan for it and make it, like I did. Unfortunately, my zucchinis managed to grow a fine head of hair before I got to them. Bummer. But the yellow squash made it in, which was fine.

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