Tuesday, January 21, 2014

Baked Chicken
 and Roasted Cauliflower, Carrots, and Grapes

baked chicken with roasted cauliflower, carrots, and grapes

Oh! I think this time the Jewel was out of regular chicken thighs, so the sweetie man got boneless and I draped them with half a strip of bacon to simulate the basting effect of the chicken skin. Then I roasted the veggies in the bacon fat.

Man, those crispy singed bits on the cauliflower are NOMZ.

4 chicken thighs
   plus 4 more chicken thighs to eat with soup,
maybe half a head of cauliflower
three or five carrots
eh, about a pint of grapes

Heat oven to 400 degrees.

Debone the chicken thighs using a very sharp, small knife. Sprinkle the cut side of the meat with a little salt and pepper. Arrange the pieces on the baking sheet, tucking the skin under the meat. Don't bother with aluminum foil. Also don't bother trimming the skin or if you do, scatter the extra pieces of skin on the baking sheet.

Bake for 30 minutes, turning the sheet around halfway through if your oven is uneven.

While the chicken is baking trim the cauliflower and carrots and cut them into large pieces, use your judgement how much cauliflower you want. I use about half a head and save the other half for avocado vegetable hash. Pick the grapes off their bunch.

Take the chicken pieces out of the pan and set them aside. If you did eight chicken thighs, drain some of the fat off and put the extra four chicken thighs away to eat with soup later in the week.

Turn the oven up to 500 degrees. Arrange the vegetables on the baking sheet, cauliflower and carrots first, give them a 15 minute head start in the oven. Then add the grapes and roast for another 15 minutes.

Fill four jars with a sliced chicken thigh and a fourth of the roasted vegetables each, these you can just reheat in the microwave and eat. Or you know, eat whatever you want right away and put away whatever's left.