October 22, 2010

Herbed Chicken with Roasted Root Vegetables

With this dish I discovered that I do not like turnip root. It is bitter! Even roasted, which usually makes veggies so sweet. Although, after a quick search on the good ole internet, I realize that I chose at least one turnip that was too large (you should pick smaller ones that feel heavy for their size) and I should have tried the turnips with their greens still attached, instead of the turnip root by itself. Ok, so maybe I will give them a second chance. (Although, I have given brussels sprouts somewhere close to 10 chances and I still don't like them!)

Regardless of my current hate relationship with turnips, this dish is a great fall/winter standby. Tasty, satisfying and easy. And you can throw in whatever vegetables you like (or hope to like). Additionally, you can pair the roasted vegetables with any protein you'd like. This particular technique (it isn't really a recipe) is one of my go-to ways to cook chicken.

Roasted Root Vegetables
Serves 3

A couple pounds of assorted vegetables (in this particular dish I used 2 medium sweet potatoes, 1 large fennel bulb, and 3 turnip roots), chopped. You can chop the vegetables in whatever size you'd like, just keep them all the same size. And remember, the smaller the dice, the faster it will cook.
4 garlic cloves, crushed
2-3 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
1-2 tablespoons Italian dried herb mixture (I used Giada's Tuscan Herb Mix)

Preheat oven to 425 degrees. Toss all the ingredients in a large bowl. Transfer to a large baking sheet and roast for 45 minutes - 1 hour (depending on the size of your vegetables and desired crispiness of the vegetables), stirring 2 or 3 times during cooking.

Herbed Chicken Breasts
Serves 3

1 pound boneless, skinless chicken breasts (I used the thinly sliced breasts)
2 tablespoons extra virgin olive oil
1 teaspoon Italian dried herb mixture
Coarse salt and freshly ground black pepper

Mix the olive oil and herbs together in a small bowl. Using a brush (I really like the silicon ones because they are easier to clean), spread the mixture on both sides of the chicken. Season with salt and pepper. Cook chicken over medium heat (you can get away with medium high heat if you have thinly sliced breasts, or if you pound regular breasts so they are thin) in a saute pan for a couple minutes on each side, until the chicken is cooked through.

1 comment:

  1. Try Tokyo turnips instead. They are very tasty when roasted.