Sunday, October 30, 2011
Roasted Chicken and Vegetables
After rinsing and patting dry the chicken, I placed on a foil lined baking pan and sprinkled with smoked sea salt, black pepper, paprika and garlic powder.
For the vegetables, I chopped fennel, golden beets, leeks, purple and white potatoes, carrots and parsnips into bite sized chunks. I placed these into a large bowl and sprinkled with sea salt, black pepper and fresh thyme. I drizzled with a bit of olive oil and stirred until fully combined. The vegetables were then poured out onto a large foil lined baking sheet.
I placed both the chicken and vegetables in the oven at 425 degrees, until beginning to brown and fully cooked through. I finished with a sprinkling of fresh fennel fronds.
I have to say that this was a definite fall meal. The chicken was really moist and flavorful and the vegetables all worked great together. There was a bit of sweetness from the beets and a bit of savory from the fresh thyme, very tasty.
I'm also looking forward to using the leftovers in my meal tomorrow!