Rosemary Chicken with Mashed Yams and Parsnips and Sauteed Spinach

This morning I'm headed to Bintliff's American Cafe with Kurt and Jen. I have tried most of Portland's brunch cafes, but not this one. I've heard great things about their food. We had tried to go once before, a while back, but it was weekend brunch rush hour and Jen was already hungry, so we decided to go to another restaurant that I frequent and had never experienced a wait at. Enter the "never" curse. We had to wait just as long at the second cafe and also got the table right by the door, so we had to keep our coats on. I seriously don't understand people who walk into a restaurant during the winter and hold the door open while having a conversation with the people behind them about whether they'll eat there or not. The waitress also wasn't very attentive. I have high hopes for Bintliff's, since we made a reservation this time!

Last night, I made another meal to continue my attempt at more vegetables. This time I pan cooked some chicken thighs with rosemary and garlic, mashed yams (for sweetness) and parsnips (to balance out the yams), and quickly sauteed some spinach with garlic in oil so that it was wilted but not soggy. I hate overcooked greens. The meal was very colorful, which is always so appetizing, and the flavors balanced I thought. (Though, I didn't realize my brother doesn't like squash and yams very much, so I should have increase the amount of parsnips to yams for his taste preference). The meal came together quickly, which was nice since Jen was hungry when they arrived and I hadn't started to cook yet. Oops. Kurt also told me that when he makes a quick sauteed vegetable after cooking meat, he'll just throw it into the meat pan (meat removed). It saves a pan and adds more flavor to the vegetables.

Rosemary Chicken with Mashed Yams and Parsnips and Sauteed Spinach

2 tbsp oil
6 cloves garlic, smashed
1/2 tbsp rosemary
6 boneless, skinless chicken thighs
2 yams, peeled and diced
6 parsnips, peels and sliced
1 bunch spinach, washed well

Heat oil in a skillet over medium heat.
Add smashed garlic cloves and rosemary and allow to cook for a minute.
Salt and pepper the chicken thighs on both sides and add to the pan.
Leave these to cook until you can see that it is cooked half way up and side facing down is thoroughly browned.
While first side of chicken is cooking, put the yams and parsnips in a pan and cover with water.
Bring yams and parsnips to a boil, then reduce heat and low boil until vegetables are tender.
When chicken is cooked half way up, turn over and allow to cook the rest of the way. Do not turn the chicken frequently, or the outside will overcook and the inside will take longer to come to temperature.
Yams and parsnips should be done before the chicken - drain and then mash.
Cover with a lid to keep warm.
When meat thermometer inserted into the thickest part of the largest chicken thigh reads 180 degrees, remove chicken from pan and place on a serving platter.
Add spinach to the meat pan and saute until just wilted.
Remove spinach from pan and put in a serving bowl.
Put mashed yams and parsnips in a serving bowl.
Serve hot.