…. and it was great.
Hi everyone. I know it has been a long time since I have posted. It all started with a food sensitivity problem and morphed into life issues. It seemed that every week something got in my way. Then after a while I thought maybe I should just give it up instead of fighting it. But, I missed blogging so now I hope to be back. Already there are more issues. Our association is tenting our houses, so like I said, life issues….
We need to bag our food in special safety bags, and then we all have to move out for a few days. We have no choice. They threatened everyone with a court order if we don’t comply so I guess I will be out of commission again, but by now I have come to grips with it. It has forced me to clean out my cabinets and freezer, and the refrigerator. So it is a blessing in disguise. The electricity will be turned off so anything perishable will not be worth keeping. I have used up as much as possible and will take anything left worth taking to family.
So I have been buying sparingly at the market. I bought a small chicken at the market and a sweet potato, a couple tomatoes, and some arugula. I asked the butcher how much he would charge me to butterfly the chicken. He smiled, and said $50. I said I was sure he was worth every penny. He said no, really he would be glad to do it for free. He kept the backbone. Ordinarily I would have said I wanted it for stock, but like I said, I am cleaning out the freezer. So just to keep things simple I went home to make a sheet-pan dinner.
When I came home, I peeled the one sweet potato I was surprised that the skin was orange, but when I peeled it, it was white inside almost like a white potato. So I am thinking yam or do I have that mixed up. But, either way it was too late to do anything about it. So I cubed, seasoned, and brushed with olive oil. I spread the cubes out on a sheet-pan. I placed the butterflied chicken skin side down. I roasted it for twenty-five minutes and then turned it skin side up. I threw on a couple sliced shallots in with the potatoes. Sparingly I brushed the skin with a little oil and chopped rosemary, put it back in the oven for another twenty-five minutes.
While it was finishing I made a quick simple salad with arugula and diced tomatoes. I made a quick vinaigrette. I used white balsamic and a little olive oil to dress the salad. With arugula I like to dress the salad a little earlier than I would another more delicate lettuce.
I have avoided making sheet-pan dinners mainly because many times they are not attractive. I didn’t want it to look like a dog’s breakfast, but this was so simple and easy I am sure I will be making this again. I think this would be great company food since without the backbone it cooks so much faster.
Hope to see you all back here when I get back in my house. I will have all fresh food and no more old spices. When was the last time you checked the date on your spices? I have one word… embarrassing.
- 3.5 lb. chicken – backbone and keel bone removed.
- 1 or 2 sweet potato or yam – cube same size
- 1 large shallot slice thinly
- salt and pepper generously
- herbs of choice – I used rosemary
- a couple handfuls of arugula
- olive oil for basting
- Miss en place ~ Gather ingredients
- Preheat oven to 425°F – 25 minutes skin-side down, then 25 minutes skin-side up.
- Cube potato small enough to get done at the same time as chicken.
- Place in a bowl and use just enough olive oil to coat potatoes.
- Place potatoes on the sheet-pan; place the chicken skin-side down for 25 minutes.
- Stir the potatoes and add in the thinly slice shallots.
- Wash and spin-dry arugula or green of choice.
- Dice a tomato
- Make your own vinaigrette (2:1 oil and vinegar, fine dice shallot, and a little Dijon)
- When you turn the chicken over, baste with olive oil and smear with herbs.
- Be sure to check for doneness - 165°.