I totally loved one of the articles in the latest Real Simple issue about a young married couple still learning the basics of cooking. Maybe I know some things, but there are lots of basics that I’m still figuring out. Roasting a meal was one helpful suggestion given to this couple. When it comes to veggies, I usually sauté them in olive oil or maybe steam them. I think I’m addicted to roasting now though! It’s so easy, and you get a lot of flavor for not much effort!
Plus, according to this article/recipe, you can throw in a few bone-in chicken pieces, and roast those in the same pan as well! The result is TONS of flavor, as everything merges together. I used to shy away from bone-in chicken pieces and just buy boneless chicken breasts whenever I was craving chicken. Now I’ve learned that the bones actually add a lot of flavor, and with a technique like this, it’s all pretty foolproof.
You can find the recipe for Roasted Chicken and Vegetables here. Note that you can use a variety of different vegetables. I chose sweet potatoes (yum), onions, tomatoes, broccoli, mushrooms, and carrots. I always go a little crazy when a recipe calls for fresh garlic, and am never disappointed. Don’t forget to turn everything halfway through!
If you’re like me and paranoid about undercooking meat, get a meat thermometer and note that poultry is done when it hits 165° F.
I’ve decided that this is a great meal to serve when you have company! All you have to do is chop the veggies, cover it all in the olive oil and such, remember to turn everything, and voila! The clean-up is obviously minimal as well. Your guests will relish the incredible aromas (gotta love fresh thyme cooking!), while you will be freed up to spend time with them as the meal finishes itself. :)