i really can’t express the length of my passion for garlic. i really can’t. i love it in all its forms – a perfect, smooth little clove, all chopped up teeny tiny, powdered, even pre-minced in the little jars in the grocery store and i KNOW that’s an abomination. but i can’t stay away from garlic. i love it. i. love. it. tonite i *almost* made a Rachael Ray recipe word for word, measurement for measurement, step for step for the first time ever. Except I when I read a recipe and it doesn’t contain garlic, I think “that ain’t right.” So while I was making Rachael’s One Pan Chicken Dinner, I added garlic powder and all my good intentions flew right out the window. Oh well. Rachael’s recipes, I’ve always said, lend themselves to different interpretations. If you know me and my vast collection of Rachael cook books, you know i’ve got recipe after recipe marked up, lines crossed out, things added, notes in the margin. But this particular dish is pretty spectacular as is, except for that glaring omission of my precious garlic. (garlic :: insert homer simpson gurgly drool::) Still, the chicken is crispy and salty, the veggies roasted to perfection. Serve this with some hot crusty bread and you’ve got a pretty nice, satisfying dinner.
One Pan Chicken Dinner
chicken pieces (i used 3 decent sized chicken leg quarters they were selling in bulk for really cheap at the grocery store!)
salt and pepper
2 parsnips, peeled and rough chopped into largish pieces. that’s a technical term, largish
a couple carrots, peeled and rough chopped
a few fresh thyme sprigs
1/2 an onion rough chopped (ok, ok i added another ingredient to her recipes. damn)
yukon gold potatoes, quartered
preheat your oven to 425. Rub some olive oil, salt, pepper and garlic powder on the chicken. roast ’em for about 10 minutes. in a bowl, toss together the veg with a little more olive oil, salt and pepper. take the chicken out of the oven, arrange the veg around the chicken pieces, and set the thyme sprigs on top. bake for about 45 minutes until the chicken is cooked through. stir this once in awhile though, because i didn’t and some of my veggies got a little overdone. not enough to be unpleasant, mind you, but there was a good deal of dark crunch on the outside of a few of them. still, delicious if you’re into that sort of thing. i am.
tonight’s cooking music: Pink Floyd, The Wall