Spring has arrived full force in Maine. Spring in Maine equals some beautiful, chilly days with lots of sun and many cloudy, very rainy cold days. The spring brings a renewed desire for fresh vegetables in my kitchen, but the cold days are also pushing me towards some warmer vegetables. Sunday was cold and rainy, so I opted for roasting some cauliflower I had purchased this week. The chicken is a typical flavor combination I use in my kitchen. I really just wanted the cauliflower, but thought I should get some protein since I've been exercising more regularly.
Garlic Rosemary Chicken
4 chicken thighs
1/2 c sliced red onion
6 garlic cloves, peeled and crushed
4 sprigs rosemary
2 tsp oil
kosher salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
In a square baking dish, place the onion, garlic, and rosemary.
Lay the chicken thighs on top of the vegetables and herbs.
Rub each thigh with 1/2 tsp oil, then rub in salt and pepper.
Bake for 1 hour, or until done.
Roasted Cauliflower
1 large head cauliflower, washed and broken and cut into equal sized florets
1 tbsp butter
2 tbsp oil
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
Place cauliflower in a large bowl.
Melt butter and mix with oil.
Pour butter/oil mixture over the cauliflower and toss to coat.
Pour into an even layer on a cookie sheet.
Sprinkle with salt and pepper.
When chicken has about 1/2 hour remaining to cook, place the cauliflower in the oven and roast until browned a bit.
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