You all know how much I love my roasted vegetables. So far, my only failure has been roasted kale. I called them Zombie Chips so the Gkids would taste them. I lost a lot of trust as a result that day. Remember the scene in the movie BIG when Tom Hanks eats caviar and then tries to scrape it off his tongue, it was like that. But as usual, I digress.
I love easy-squeezy meals. Why couldn’t I have a tray of roasted veggies going and put chicken on top and have a complete dinner ready with little to no muss or strain. So, that was my plan this weekend when Gluten-free girl was coming up to visit.
For me, there are certain veggie combos that just work. I love potatoes and carrots together. Asparagus goes with anything. You have to keep on eye on mushrooms; they are kind of delicate. My jury is still out on broccoli, but it was excellent the other day.
So, grab a 15 x 10 inch standard sheet pan, the kind with sides. Pick your vegetables.
Zucchini was disappointing; it became too mushy.
Asparagus was overcooked after that long in the oven.
Mushrooms also became too soft.
The potatoes and carrots were perfect.
I like tossing the vegetables with olive oil, salt and pepper.
Lay your chicken thighs or legs or breasts on top of the veggies. S & P the chicken parts.
Place in a 425 degree oven for 45 to 60 minutes.
This was a hit, but it does need work.
For example, some basic changes would totally change the basic concept, but the easy-squeezy would remain the same.
- chopped garlic sprinkled over the top
- marinating the chicken parts in teriyaki sauce and using ‘Asian’ veggies like bok choy, green onions, Napa cabbage
- add the asparagus and mushrooms about half way through the cooking time so they don’t over cook
- croutons and grape tomatoes and a sprinkling of basil at the end would be good
The possibilities are endless.
and remember: Making a big life change is pretty scary. But, you know what’s even scarier? Regret. Big kiss, Lynn
From the Recipe Box 