Roasted root vegetables. And a chicken leg. I'd been conspiring to make this for a few days. It had been intended for Sunday, but I was too tired to cook, so it became tonight's meal. I love roasted root veggies in the winter. The way the oven heats up the kitchen. And the scent infuses the house. Perfect.
The only problem is that it takes time. And on a weeknight, I just want to get food on the table fast. That's why I do so much stir fry. Fast. But I had a plan...get the veggies cut, oiled, and seasoned and into the oven. Bite size pieces of:
an interesting large white and green turnip they had on display at Whole Foods
Seasoning: coarse salt, pepper, and herbs de Provence
And once they were in the oven at 350, it put in the empty cast iron skillet, seasoned the two chicken legs with Emeril's Bayou Blast (just some salt, onion, garlic, paprika, cayenne., and got those going too.
With those in the oven, and needing little attention, I could pour myself a glass of red wine, put some Trader Joes caponata in a bowl, scoop up with some corn chips, and satisfy the raging hunger till dinner was ready.
About in the oven....I upped the temperature for the second half to 400. Dinner was everything I had hoped it would be. The roasted veggies can really be a meal on their own, but the chicken side dish was perfect, as would many other sides. And there's enough left for at least another meal. I'll definitely being doing this again, even on a weeknight. Just like a stirfry, just a little more relaxed, complete with time to sit around and do nothing (or catch up on other blogs)....
While dinner was cooking, I was catching up on the blogs, and found this surprise at Tea and Food. The roasted veggies, pretty much as I'd done, and the drumstick to boot.