In my last blog posts you have seen two changes -a new blog look, because I never could post big pics with the previous one, and for some of my art work, you miss half of it, with posting it in a small frame.
The second change was my profile pic. I thought there was too much contrast. So, I put it in photoshop with a glass effect, which makes it very blurry. That will do for now with my fiddling around
ROASTED CHICKEN AND VEGETABLES PROVENCALE
On a day like this, I munch on my lunch (cheese sandwich with oolong white peach tea from Stash) while I start chopping up the ingredients for this delicious dish. It's a favorite main dish for when quests are coming over.
An easily adaptable main dish, just add one chicken thigh piece per person and more veggies for bigger crowds.
The preparation is basically in two parts.
Chopping up all the veggies. Put the chicken on top
and bast it with the vinaigrette.
2-3 red potatoes -cut up unpeeled in bite size
2 yellow squash -cut in big chunks
1 red bell pepper - slice lengthwise
1 med. red onion - slice chunks lengthwise
1 package mushrooms - slice if big
4 pieces of chicken thighs - take skin off
Mix all the vegetables in a pretty serving dish
Combine in a small bowl
1/4 cup olive oil
2 teaspoons basil
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2-3 garlic cloves, minced
(the yellow pepper is for decoration, but one could use it too:) )
Brush half of the vinaigrette on top of the veggies with a brush and other half over the chicken.
Bake at 375 degrees F
Bake 1 hour covered, and rest of the time (between 10-30 min.) uncovered.
While baking, baste the ingredients once in a while with the juices in the baking pan, so they do not dry out.
The litmus test for the dish being done is that the chicken needs to be fork tender and juices run clear and vegetables tender.
Oh that is so good that I forgot to take a pic before it was all gone!