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Roast chicken with cabbage
June 6th, 2007 by teragram

Very simple meal, but tasty:

Serves 2__
Chop up a carrot, a parsnip, a sweet potato and an onion into bite-sized chunks [1]
Chop the root-end off *loads* of garlic cloves [2], but leave the rest of the skin on
Pour on some olive oil and herbes de provence and mix well
Lightly oil two chicken breasts (preferably on the bone with skin on) and season with salt, pepper and herbes de provence (fresh thyme is a major plus)
Pop all the veg around the chicken on a shallow baking dish
Roast for about an hour (juices run clear, yada yada)

Chop up enough cabbage for two, and boil for about 20-30 mins (I wasn’t timing it) in water seasoned with salt, pepper and paprika

Yum!

[1] Next time I’m going to steam the carrot and parsnip for about 5 mins before roasting them
[2] There’s a high possibility, unless you’re a garlic-hating freak, that while you eat you’ll be wishing you’d put in more garlic


One Response  
  • neuro-praxis writes:
    June 7th, 20072:50 pmat

    Tasty. I think I will make this, but double the vegetables. Half a carrot just aint enough for me!


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