Roasted Chicken with Vegetables
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adapted from Topp, Ellie and Suzanne Hendricks: “Savoury Wisdom: Delicious, Healthy Recipes for Two”. Prentice Hall Canada, Toronto, 2001.
1 clove garlic, minced
75 mL (1/3 cup) dry white wine OR sherry OR unsweetened white grape juice
25 mL (2 tbsp) vegetable oil
15 mL (1 tbsp) balsamic vinegar
15 mL (1 tbsp) Dijon mustard
2 mL (½ tsp) dried marjoram
2 mL (½ tsp) dried thyme
2 mL (½ tsp) dried oregano
0.5 mL (1/8 tsp) salt
0.5 mL (1/8 tsp) ground black pepper
Chicken and Vegetables
2 skinless chicken breasts or legs, about 375 g/12 oz
4 small whole onions, OR 1 quartered medium onion
1 sweet potato, cut into large chunks
1 white potato, cut into quarters
1 sweet bell pepper, any colour, cut in quarters
Marinade: In small bowl, whisk together garlic, wine, oil, vinegar, mustard, marjoram, thyme, oregano, salt and pepper.
Chicken and Vegetables: Place chicken in a small plastic bag; pour in marinade. Refrigerate for up to 4 hours, turning bag at least once.
Remove chicken from marinade; place on shallow baking pan. Pour marinade into a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, place onions, sweet potato, white potato and pepper into a large bowl. Pour marinade over; toss to coat evenly. Lift vegetables from marinade and place on baking pan.
Bake in 190°C (375°F) oven for 40 to 50 minutes, or until potatoes are soft and chicken is cooked through (internal temperature of 74ºC/165ºF). Brush with marinade once during baking.
Note: If chicken pieces are large, bake them for 10 to 15 minutes before adding vegetables to the pan.