Ahhh summer 16, eating fresh and clean!
For those of you still getting to know me, I really enjoy cooking, like alot, a miraculous truth for someone who barely knew how to sauté cabbage only a few years ago. I find the preparation process therapeutic – me, a few uncut vegetables, a glass of white wine and an episode of Sex & the City make up most of my Thursday evenings and I couldn’t be happier! Also, as my awareness grows so does my understanding of food, more specifically its healing capabilities and how it can fuel the body.
In addition to cooking for myself, I’ve fallen in love with cooking for others. It’s so gratifying to pour my energy and love into the food I cook and then serve it to friends and family! The conversing and chill vibes that come while you’re eating together are an added treat!
Anywho, I wanted to start a new segment on the blog called What’s Cooking where I share some of the meals coming out of my kitchen. Although it’s heating up here in #Seattle I’m still all about roasting veggies. I kept it simple this time around with an assortment of roasted rainbow carrots, potatoes sprinkled with chives and lemon dill chicken.
Start by pre-heating your oven to 350 degrees. Then cut your potatoes and chives. Set them to the side for now and move onto your rainbow carrots (regular carrots will work just fine too). Rinse your carrots then dab them dry. Coat the carrots in olive oil and dust them with salt and pepper or any seasoning of your choice. Lay them out on a cookie sheet covered in aluminum foil or parchment paper then place them in your pre-heated oven for about 30 minutes or until they’re soft. You’ll know they’re ready when a fork easily glides through the center.
Now onto the potatoes. Coat them in olive oil and sprinkle with a pinch of salt and pepper. You can add onions to this if you’d like! Add half of the chopped chives now and then the other half after the tatters are roasted. I like the flavor of the chives to cook in with the potatoes but also enjoy them fresh so I mix it up. Place the potatoes in a roasting pan lined with aluminum foil or parchment paper. If the pan is large enough you can put the chicken on the opposite end of the potatoes since they both will take about the same amount of time to cook.
Make sure your chicken breast or thigh is completely defrosted. Drizzle with olive oil and christen with salt, pepper and dry dill; be aware that a little salt goes a long way when preparing poultry. I love dill and apply a generous helping whenever I use it. If you’re not into it, omit it completely or substitute it with another herb.
Cook the potatoes and chicken for 45 minutes to an hour. You want the potatoes soft and the chicken lightly crispy on the outside and tender inside with no pink meat visible. Make sure to keep an eye on the carrots as they’ll be ready first.
When everything is ready remove the dishes from the oven, plate and serve! I hope you enjoy this vibrant meal. I’ll let you know now, this dish is bomb!