Thursday, February 18, 2010

Chicken with Orange Veggies

Why all orange veggies? Because I love Syracuse... and they played (and beat) Georgetown tonight. Go Orange!

Ok, on to the food. I've been thinking about writing a foodie post for a while. I'm perhaps quite different from many food bloggers; I'm a photographer first and a cook second. I'm the type of cook who usually just tosses in a little of this and that until I get it right. So, writing down a recipe might be a touch difficult but why not give it a try.

Chicken with Orange Veggies - a one pan meal
Makes a full dinner for 2 with plenty of leftover chicken for soup or sandwiches!

1 small chicken
2 sweet potatoes
4 medium carrots
Poultry Seasoning Mix
Olive Oil (for drizzling over the top) about 4 tablespoons

- Buy fresh or defrost Chicken in fridge (defrosting will take a day or two).

- Preheat oven to 350 degrees.

- Rinse chicken and don't forget to take out the package inside (contains heart, liver, & kidneys). Pat chicken dry with paper towels and place in the center of a 9"x13" roasting pan. If you use a larger pan than mine you can just fill it with more veggies... but not yet! Drizzle chicken with olive oil and sprinkle with salt, pepper, and poultry seasoning mix (to taste).

- Place the chicken in the oven.

- Chop sweet potatoes and carrots into 1/4" - 1/2" slices. Put in a mixing bowl and drizzle with olive oil. Mix to coat evenly and season with salt and pepper.

- After chicken is about half way through cooking take it out of the oven. (I baked mine at 350 with convection turned on for 1.5 hours) Place veggies around the chicken in the roasting pan. Return to the oven. You'll want to cook it until a meat thermometer reads 180 degrees and the chicken juices run clear. Looks like this ↓

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