Tag Archives: roasted vegetables

Sheet pan chicken

22 Jan

Cooking seems to be equal parts high art and necessary chore. Sometimes I would be perfectly content to putter around the kitchen all day long. Other times, I just want to toss something in the oven and just forget about it.

dinner is served

This dish would be perfect for those easy dinner days. You literally toss together whatever sounds good or whatever you have in your fridge, put some chicken thighs on top of it all and toss it in the oven. And you pull out the most delicious, nutritious dinner you could imagine!

nutritious dinner

This is not so much a recipe, but more of a guideline for a delicious meal. This is how I make mine…you can use other vegetables that you prefer, making sure to choose ones that roast well like root vegetables. You can also swap out the protein; to keep it simple, select something that roasts in the same time as the vegetables, such as pork chops or sausages. Fish would also work here, but you’d have to roast the vegetables for a while on their own before adding the fish for a shorter amount of roasting time. Half the fun is experimenting and making this dish your own – let your imagination run wild!!

So first, I cut up the vegetables I’m going to use.

raw vegetables

Some of my favorites are onions, potatoes, carrots, mushrooms, cauliflower and broccoli. So let’s start with those, cut up into bite sized pieces. And since I still have some rutabaga left over from the pasties, I’ll chop that up and add it to the mix. Along with a buttercup squash that I’ve had around for quite a while.

vegetables in bag

I cut them all up and place them into a plastic bag, drizzle with olive oil, add crushed garlic, salt and pepper and any other seasonings that you like and toss together to coat all the vegetables completely and evenly with the oil and seasonings. If you have any fresh rosemary or fresh thyme, add them to this mix. They add quite a nice flavor to the dish.

Then pour all the vegetables onto a heavy baking sheet pan.

vegetables on pan

Go ahead and dry the chicken thighs. I love to use chicken thighs with the skin on and bone in because the meat is so tender and flavorful and never dries out. And the skin crisps up so nicely!

You could season the chicken with salt, pepper, paprika and garlic powder or go nuts and use jerk seasoning or garam masala or curry powder. Other seasonings that are fantastic are anything by Chef Earl, a local fixture at the St Paul farmers market. Every time I make this dish, I use something different to season the chicken and I have yet to find a seasoning that I don’t like here. Today, I used a little Arisco, some paprika that my brother brought me from his trip to Hungary and some fresh cracked pepper.

Place the chicken thighs atop the vegetables and place into preheated oven for 45 minutes.

chicken ready for oven

Check the vegetables at 45 minutes and if they don’t seem done, leave them in another 15 minutes. Sometimes, I like to have the vegetables nice and browned, other times just having them be soft and cooked all the way through is good. You can check the potatoes and carrots for doneness by sticking a fork in them. If they are soft enough, the fork will  slide right in. If they are still hard, roast them for longer.

I’ve never had any issues with the chicken not being cooked all the way through, but if that’s a concern for  you, put a meat thermometer into the largest piece of the chicken and make sure it measures at least 165F/74C.

Look at the crispy skin on this piece!

crispy skin

Sheet pan chicken

Ingredients:

6 skin-on, bone-in chicken thighs
1 bunch of broccoli, broken into florets
1/2 head of cauliflower, broken into florets
1 8oz package of mushrooms, halved
1 pound of baby red potatoes, chopped in large pieces
4-6 medium sized carrots, peeled and chopped in large pieces
1 onion, chopped in large pieces
1/2 rutabaga, peeled and chopped in large pieces
1/2 buttercup squash, peeled and chopped in large pieces
4 garlic cloves, pressed
2-3 tablespoons of seasoning
2-3 tablespoons of olive oil
cracked pepper
salt
2 sprigs of fresh rosemary or fresh thyme

Preheat oven to 425F/220C.

Peel and chop the vegetables. Make the harder, longer cooking vegetables slightly smaller and make the softer, faster cooking vegetables larger. Place in large plastic bag or large bowl, drizzle with olive oil, add seasoning, pressed garlic and salt and pepper to taste and toss well to coat all the vegetables evenly. Add fresh rosemary or thyme sprigs.

Pour onto heavy baking sheet pan.

Dry chicken thighs well with paper towels. Rub the thighs really well with seasoning of  choice. Place atop the vegetables on the sheet pan.

Roast for 45 minutes, then check vegetables and chicken for doneness. If not done, return to oven for another 15 minutes or until done.

You can easily double the quantity of ingredients and make two pans at the same time. That way you’ll have lunches for the rest of the week. You’re welcome!

There are lots of variations on this dish here and here and here. Enjoy!

 

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Lamb, roasted vegetable and couscous salad

27 May

Well B, your infamous carrot cake has been giving me cake cravings. All baked goods really. Yummo.

Whilst consuming said baked goods with a cup of tea on the verandah with the wonderful Beth, she started talking about her plans for dinner. Roasted carrots and parsnips, lamb from ‘the boys’ at the local kebab shop, couscous and an amazing dressing. Now, she HAD ME at the dressing. I promptly invited myself over, in the name of the blog of course. ALL FOR YOU, the things I do huh? It’s an iPhone photo filled post. Hope that’s OK.

plated1

Here is the finished product in all it’s glory. It is one of those, pretty easy to whip up if you have it all there, meals. Beth calls it a cheat meal, because she gets a foil container of delicious sliced lamb our much-loved Turkish Kebab House. But I call that resourceful.

I arrived to this array…

ingredients

… good A to B of Cooking reader, our Beth. She knows the drill.

To make this, you’ll need: parsnips, carrots, olive oil, onion, lemon, coriander, cumin, full cream yoghurt, honey, pistachios, couscous, and some lamb, cooked and sliced up – kebab style if you can get it. Beef would work too I reckon, but us Aussies, we love our lamb.

We peeled the parsnips and chopped them up in to a tail and a few halved sections. And the carrots in to about four pieces. A drizzle of olive oil and then a sprinkle of cumin seeds, a good pinch of salt and a grind of fresh pepper, and they were in to the oven. Toward the end we added pieces of onion, as they take less time to roast.

veggiesroast

While that was roasting, we made the dressing. Or Beth made the dressing and I watched on.

dressing1dressing2

She whisked together yoghurt, olive oil, lemon juice, ground cumin, and honey. We then tasted and added more of things to get it ‘right’. If it is too lemony, add more honey. Make sure you get a good taste of cumin too.

We prepared the couscous, which was a matter of following the pack and boiling the same volume of water as couscous, and then mixing it through and letting it sit a couple of minutes, then fluffing it with a fork.

When the veggies were nice and roasted, it was time to assemble. First the couscous, then the veggies, then some pistachios, the lamb, a generous handful of coriander, and then a smattering of the dressing.

plating1plating2plating4plating5

Put the platter in the middle of the table and serve yourself. Honestly… delicious.

plating3

Thanks Beth!

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Beth’s awesome dressing

ingredients
1 cup plain yoghurt
1/2 cup olive oil
1/4 cup lemon juice
3 teaspoons ground cumin
3 teaspoons honey

Whisk the ingredients together until thoroughly combined, and taste for balance.
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Roasted Veggies

ingredients
5 carrots, peeled and sliced in to four, lengthways and then across once
5 parsnips, peeled and chopped roughly to a similar size as the carrots
1 red onion, peeled and sliced in to quarters. Separate the layers

1 tablespoon (ish) oil
a good pinch of cumin seed
pinch of salt
grind of pepper

Put the carrots and parsnips in a baking tray and drizzle with olive oil. Sprinkle with the cumin, salt and pepper and bake in a 200C/390f oven until they are roasted through and just starting to brown. Add in the onion pieces and cook  for another 10 minutes or so.

Other elements —

Cook a cup of couscous
Wash a big handful of coriander
A pre-prepared serve of lamb kebab meat 

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To assemble
Start with cooked couscous, then pile on the roasted vegetables, sprinkle over the pistachios, then add the kebab meat and a good handful of washed coriander. Pour over the dressing.

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