Calling All Foodies: Roasted Chicken and Veggies

I'm utterly sorry for the food-lust I may cause you with these photos tonight. Actually, I take it back, I'm not sorry. Now that I am providing you with the recipe you have zero excuses to not make it and drool over the real thing.

This recipe is so simple (it may seem hard to believe but trust me. It's a little bit of chopping a few minutes on the stove and then you just shove it in the oven for 20 or so minutes) so I HIGHLY encourage you to try it out!

Disclaimer: you may need some more olive oil and you don't have to use all of the salt, pepper, garlic, and thyme.
It is more just to your liking.

  1. Preheat oven to 450°F with rack in middle.
  2. Peel sweet potatoes and cut into strips. 
  3. Cut onions into chunks.
  4. Toss both onions and potatoes with olive oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and some of the garlic. Roast in the oven, stirring occasionally, while preparing chicken (about 5 minutes).
  5. Pat chicken dry, then rub with salt, pepper, garlic, and thyme. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
  6. Transfer chicken, skin side up, to pan with potatoes and onions, reserving skillet, and roast until chicken is cooked through and potatoes and onions are tender and caramelized, about 20-30 minutes.
  7. While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
  8. Serve chicken and fries drizzled with spicy vinegar and ENJOY!

Can you dig it?

You can do this. I have faith in you all. Don't doubt your abilities for a second!!!

Also, we honestly apologize for the sporadic nature of our posts this last week and hope you will forgive us! With our crazy schedules we are just trying to find our groove.

Fiercely Yours,

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