Roasted Chicken and Veggies – Episode 2
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast
This week on A Cooking Show with Rachel O – This Week’s Feast‚ we’re having Roasted Chicken and Veggies. We’re roasting Watermelon Radishes, Sweet Potatoes, Persimmons, Broccoli, Onions and Chicken.
This dinner is simple! Wash, cut, season, roast, eat. Done. That’s it. Oh and if you want to be a little fancy, wash up some of those beet greens and serve them with some pomegranate seeds, a little grated parmesan cheese, some walnuts or almonds, and a thinly sliced apple. Then whisk together some olive oil, balsamic vinegar, maple syrup, and spicy brown mustard to drizzle over the greens. Yummy and good for you!
Here are the recipes for what’s cookin’ on This Week’s Feast… Enjoy with some friends!
Roasted Veggies
Last modified on 2012-05-18 00:42:38 GMT. 4 comments. Top.
| Oven Roasted Veggies |
- Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
- 1 persimmon, cut in 1″ cubes
- 1 watermelon radish, cut in 1″ cubes
- olive oil
- salt
- pepper
- 1 t to 1 T chili powder
- Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
- 2 heads broccoli, cut in med-large pieces
- olive oil
- salt
- pepper
- Preheat oven to 375F.
- Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
- Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
- Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.
Oven Roasted Chicken
Last modified on 2012-12-01 02:27:43 GMT. 1 comment. Top.
| Oven Roasted Chicken |
- Chicken: 1 whole chicken (giblets removed)
- 1 t to 1 T paprika
- salt
- pepper
- olive oil
- 1 C water
- 1 T honey
- Preheat oven to 375F.
- Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
- Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.
Haha Love it! That was the BEST feast too!
I can’t stop smiling! I love these!! You tweaked the name, right, to This Week’s Feast? I like it! And fantastic job on the editing! And finally, the menu for the week looks AMAZING! I was a tad disappointed that my first “official” AH week is a week off…oh well, the next week will taste even better! Again, great job!
Hi, Rach!!! Your live cooking segment was awesome!!! YOU are awesome! I’m going to save your show on a stick to show Oma. I know she’ll be really impressed. Keep up the cool (hot) work! Luv ya! Ante B.
Tante Liesbeth – thanks for watching!! You’ll have to let me know what Oma says. I’m excited that she will be able to see it!
Christy – Thanks!!! So glad you signed up for AHO! Can’t wait for you to receive your first box! Yes, we changed the name slightly. 🙂
Joanna – So glad you and Nolan could join us and make a small appearance on the show!
Checked out your video from the AHO newsletter. Great job! You can cook the persimmons? I didn’t know that. Keep it up- I can’t wait to see some more videos.
Kristin
Thanks for watching, Kristin! The persimmons were yummy – they tasted similar to the sweet potatoes. I haven’t tried anything else with them yet, other than eating them raw (yum!) and in cookies (yum!). But I want to try to make soup with them, like I would do with squash. 🙂