A road trip and Roast Chicken Provençal

Chicken thighs are browned, then roasted with shallots, lemons, garlic and what sounds like way too much herbes de Provence. It isn’t. Recipe below.

Last week, I wrote about how we would spend Christmas. Christmas Eve dinner in Chinatown (at Lao Shanghai—delicious), a movie Christmas day (Spotlight, a surprisingly uplifting film for such a heavy subject) and a simple roast chicken dish for dinner. It was good. The dish you see above was my second attempt, cooked last night with a few tweaks. It was very good. Continue reading “A road trip and Roast Chicken Provençal” →

The delicious root of the matter: Roast Chicken with Root Vegetables

Roasting chicken, sweet potatoes, parsnips, onions, garlic and rosemary together melds flavors beautifully in this one-pan meal. Recipe below.

This time of year brings a certain amount of angst for those trying to eat locally, seasonally and sustainably. Pickings are getting slim at farmers markets, especially here in the Midwest. The land is hunkering down for a long, cold winter, and summer’s produce bounty is receding in the rear view mirror. So what do we eat?

To answer this question, we need to look back to a time when eating locally, seasonally and sustainably was just called eating. For most of our grandparents (and certainly our great-grandparents), if the fruits and vegetables they ate didn’t come from their own gardens, they came from family farms not far from where they lived. To have produce to eat when the snows came, they would do a couple of things. Continue reading “The delicious root of the matter: Roast Chicken with Root Vegetables” →

Simply inspired: Roast Chicken with Potatoes, Lemons and Capers

Roast Chicken with Potatoes, Lemons and Capers makes a flavorful, beautiful one-pot meal when paired with a salad. Recipe below.

Recipe ideas can come from just about anywhere. This one began with a comment by Laura over at What I Like on last week’s Meyer Lemon Pizza with Goat Cheese and Bacon recipe. She said, in part, “I love roasted lemons.” I’d never thought of roasting lemons before, but suddenly synapses were firing, and I was picturing roasting little red potatoes with lemons and rosemary. Then I remembered the whole chicken lurking uncooked in the fridge, and things just kind of snowballed.

I love this kind of cooking. As much as I also love poring over cookbooks, magazines and the daily bombardment of Internet food for inspiration, there’s something exciting about starting with the simplest idea (roasted lemons, in this case) and turning it into a meal. Continue reading “Simply inspired: Roast Chicken with Potatoes, Lemons and Capers” →

Two recipes, many inspirations: Roasted Chili Cumin Chicken with Pickled Red Onions

Inspired by Mexican street food (channeled by Rick Bayless), sweet, tangy pickled red onions and chopped cilantro give roasted Chili Cumin Chicken a lively, fresh finish. Recipes below.

At some point, I’m not sure when, Mexican restaurant food became relegated to comfort food status for us. Something we could count on to be reliably good, filling and cheap, but no longer something we got a hankering for. It wasn’t always this way. At one point, Marion and I ate at a Mexican restaurant in our neighborhood at least once a week for a year or more. In fact, we went there on our wedding night, before going barhopping with my mom and my brand new sister-in-law.

Now, though, it’s comfort food. And that in itself is not a bad thing—sometimes, the baskets of chips, the familiar flavors and friendly, relaxed atmosphere that are part of the package deal are exactly what you want. Add some friends and cocktails and you’re set for a good evening. Continue reading “Two recipes, many inspirations: Roasted Chili Cumin Chicken with Pickled Red Onions” →