By: Kathleen Neafsey
Spring has sprung…..well barely, weather-wise, but there is a bevy of fresh vegetables just waiting to be brought to the table! Recently, I was looking to make something that would allow me to combine a load of vegetables and, I wanted to do it using as few pots and pans as necessary. A trip to the market, a basket of goodies, a little of this, and a little of that, sprinkled with a dash of “hey, let me try this”; and this is what happened:
Roasted chicken on a bed of vegetables in a white wine sauce!
The first time I made this I didn’t use wine, but chicken broth instead. It was delicious, but the next time I figured I could tweak it just a bit more. Very tasty, and it’s just one roasting pan to wash!! Yay!!!
Here’s what you’ll need:
Chicken breasts, thighs, and/or legs – on the bone, skin on.
One bunch of asparagus (about one pound)
Two medium zucchini
Two yellow squash
One large white or red onion
Four or five red potatoes
1 clove garlic, finely chopped
1/4 cup chicken broth or stock
1/4 cup white cooking wine
salt and pepper to taste
One teaspoon sage
One teaspoon poultry seasoning
One teaspoon fresh or dried parsley
First: Preheat the oven to 400 degrees. Rinse all the vegetables and the chicken.
Next: Mix all the spices in a small bowl, and set aside.
Then: Combine the wine and chicken broth in a measuring cup, and add half of the combined spices. Set aside the rest of the spices to be sprinkled on the chicken.
Start by trimming the asparagus, and cutting it into bite size pieces; do the same with the carrots. Cut the zucchini, squash, and onion into slices about one inch thick. Cut the potatoes into quarters (or smaller, depending on the size of the potatoes).
Place all the vegetables in the bottom of a 9×13 inch roasting pan. Pour the wine/broth/seasoning mixture over the vegetables.
Place the chicken on top of the vegetables and sprinkle with the seasonings set aside in the bowl.
Cover the pan with foil, and place in the oven on the middle rack.
Bake covered for 30 minutes. Remove foil, turn the heat up to 425 degrees, and continue to bake for another 30 minutes.
Remove from oven, and serve while hot. This dish is so flavorful, and the chicken is ridiculously moist. This is now a new favorite in my house, and we’ll be taking full advantage of all the fresh vegetables that Spring and Summer have to offer!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.