Thursday, September 6, 2012

Roasted Chicken and Vegetables


This Roasted Chicken and Vegetable dish could also be called Clean Out Your Vegetable Bin Chicken because that is exactly what I did when I made this the other night.  This dish was inspired by a Tuscan Roasted Chicken and Vegetable dish that I saw in Ellie Krieger's  book The Food You Crave.  I didn't have a lot of the vegetables called for in the recipe so I just went with what I had... Come to think of it,  I may have had all the ingredients on hand when I originally planned on making this but I used the vegetables in other recipes throughout the week.  I am having a hard time adjusting to the back to school schedule and the after school activities three days a week.  Unfortunately my menu planning is suffering big time. But back to cleaning out my vegetable bin, I'm glad I went with what I had on hand because this dish was a hit with the entire family - even Little Man ate some zucchini that night - I couldn't believe it!  Only a bite or two but still he ate a vegetable that wasn't a cucumber, tomato or broccoli and that's huge!  I did pour on way too much rosemary so be gentle if you are using dried rosemary that is not crushed.  I'll give you my recipe but I recommend you do what I did and just use whatever vegetables you have in the house - enjoy!!!
recipe inspired by The Food You Crave
What you need:
1 1/2 lbs chicken thighs
4 small red potatoes, cut in quarters or halved (depending on size)
1 large tomato, chopped in chunks
2-3 zucchini, trimmed and cut into spears
4 garlic cloves, peeled and halved if large
1 red pepper, sliced
3 tablespoons olive oil
a handful of large mushrooms, quartered
salt and pepper
1 teaspoon lemon zest
1/2 lemon, juiced
3 garlic cloves, minced
1 teaspoon, fresh or crushed rosemary
What you do:
Preheat the oven to 375
Place all the vegetables and garlic cloves in a large baking dish and toss with 2 tablespoons of olive oil and season with salt and pepper.
Arrange the chicken in the pan over the vegetables.
In a small bowl, mix together the remaining olive oil, minced garlic,lemon zest and lemon juice and season with salt.  Rub this mixture into the chicken and roast in the oven for 30 minutes.  Stir the vegetables and add the rosemary and cook for an additional20-30 minutes or until the chicken is cooked through.

6 comments:

  1. I love clean-out-your-fridge meals! This looks absolutely delicious, and perfect for fall =)

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  2. A girl after my own heart when it comes to using whatever I find in the refrigerator. You can't beat veggies roasted with chicken!

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  3. This is definitely a great clean-out-the-fridge meal!

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  4. yummmm I would love for you to come link up on I Freakin' did it Fridays over at Miss Information
    http://www.missinformationblog.com/2012/09/hey-everyone-welcome-back-to-this-week.html

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  5. Hi Danielle,
    It is that time of the year when the Chicken and Vegetables cooking in the oven smells so inviting. Your recipe looks delicious. Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  6. Looks yummy! I'll have to give it a try. I love roasted veggies. It makes them taste so good.

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