Thursday, 10 April 2014

Roast Chicken and Veg

I took me awhile to get myself to write about roast chicken. It is odd to think about it like that but it is true. I think part of me holds on to the vestiges of my past vegetarian self (see my sad little post about chicken dinner here). Initially, I became vegetarian because I wanted to eat more plants. That, I was successful in achieving and I still enjoy eating meals with lots of fruits and veggies. I have found my balance and then I flirt with the idea of becoming vegan. It would potentially be better for my health, is easier on the environment and respects the lives of animals. But, it isn't what I need or want to do right now.

This roast chicken dinner recipe is a simple one. I bought two chicken breasts with bone-in and skin on. I added a pat of butter to a cast iron pot with a lid and let it melt while the oven warmed up. I chopped fingerling red potatoes, onion and carrots and added them to a bowl. I drizzled olive oil on the mixture of veggies and put in dashes of salt and pepper, oregano and three bay leaves. I added the chicken breasts to the bottom of the pot and put the carrots and potatoes on top. I let it cook for about 45 minutes at 375 degrees.

The chicken was moist. The veggies browned and soft. I made a side of curry mayo and dipped my veggies. A sauce for the chicken would have been nice. I think I will work on a homemade bbq sauce and post about it later. We are entering BBQ season, after all.

~Happy eating~

No comments:

Post a Comment