Tuesday, February 26, 2008

I really do hate cooking dinner for myself.

I didn't intend on eating all of this together, but somehow I ended up with roasted chicken, potatoes, baby carrots, and roasted cauliflower- all on a bed of fluffy long-grain rice. I had no idea how it all came together. (Sorry about the horrible picture. Bad lighting makes the food look unappetizing.)
Roasted Chicken with Vegetables
Serves: 4, Prep Time: 10 minutes, Cooking Time: 40-50 minutes
-2 butterflied chicken breasts with bones attached
-1 bulb of garlic
-1/2 lb. of baby carrots
-2 baking potatoes
-1 head of cauliflower
-1 sprig of fresh or dried Rosemary
-1 sprig of fresh or dried Thyme
-olive oil
-salt and pepper, to taste
1. Preheat the oven to 425ºF. Take a few cloves of garlic and smash them under the flat of a knife. Discard the peels and roughly mince the garlic. Strip the rosemary and thyme sprigs and mince the leaves. In a small bowl, combine the herbs, garlic, salt, pepper, and olive oil. Use this rub to cover the surface of the chicken, inside and outside (the butterflied cuts), and under the skin. 
2. Cut the baking potato into managable bites, and the cauliflower into florets. On another lined baking sheet, toss the potatoes, carrots, cauliflower and a few whole cloves of garlic with some salt, pepper, and olive oil. Place on the top rack, and let it roast for 10-15 minutes. After 10-15 minutes, pile up the vegetables and place the chicken on top. Cover it with foil and place it back in the oven to roast for another 30 minutes. 
4. After 30 minutes, uncover and put it under the broiler, skin up, until the skin browns and crisps. The vegetables should be well-flavored by the savory juices of the chicken.
5. Serve over a bed of your favorite rice and enjoy.