Ode to Orange continued...

Like I stated before, I originally made this meal while Mr. Man and I were in Florida.  I wanted to prepare something quick, hearty, but light.  I forgot about the "roasting" part...it was so hot lol!

This was my original picture in which I used chicken quarters, lemon, dill, multi-colored carrots, potatoes, haricot verts, and pearl onions.



I deviated from the original recipe in that I did not use chicken quarters, lemon, radishes, scallions, or dill.  I used the same marinated chicken thighs from my previous post, as well as haricot verts, fingerling potatoes, carrots, and pearl white onions.


I roasted the chicken thighs in a foil pain as suggested for about 20 minutes in a 500 degree oven, skin-side up...


While the chicken was roasting in the oven, I mixed the haricot verts, carrots, and onions with olive oil, garlic powder, onion powder, salt, and pepper in a mixing bowl.  Oh, I how I love these acrylic salt and pepper shakers from Williams Sonoma we received as an engagement gift!



I had to decrease the temperature to 475 degrees because it started to become smoky in my studio apartment...I didn't want the fire alarms to go off!  I added the vegetables to the foil pain...


I roasted the chicken and veggies for another 20 minutes in a 475 degree oven...


I couldn't wait to dig in to the crispy skin, and the perfectly seasoned veggies....Chardonnay optional.


...a little close-up!


You can follow this simple recipe and make it your own provided by The Food Network...
http://www.foodnetwork.com/recipes/food-network-kitchens/roast-chicken-with-spring-vegetables-recipe/index.html

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