armadillas



Arya and the queenmaker


Clearly, I’m going through a phase. I might even be prone to admit it’s a slightly obsessive phase. It’s the blogs I tell you, the blogs! I can’t help it. Whenever I’m feeling a little on the bored side and decide to open up Pinterest in my browser, I always end up stumbling upon some recipe or another and then being transferred to a blog. Lovely blogs, mind you. Inevitably, I  fall in love.

Today I fell in love with Stella. I don’t even know how I ended up on a page with Stella’s adorable face, but there she was looking at me with her dark, shining eyes. Oh yeah, Stella is a dog and I’d be lying if I said I didn’t have dog envy. Sigh. Stella’s mamma is pretty cool, too.  I enjoy her posts and she has some pretty good looking recipes I intend to try out when my pockets aren’t feeling so empty. Check her out here at Witty in the City!

Anyway, one of her recipes that caught my attention was her mama’s roasted chicken. I’m a big fan of chicken. I’m a big fan of roasted chicken. I’m also quite the fan of those roasted veggies found under the roasted chicken. Witty in the City mentions that her family vies for the crispy ones. Girl after my own heart! I also like her philosophy in regards to cooking as you go. I’m not a mis-en-place type of gal either. It takes a certain amount of fun out of things.

Back to the chicken. With empty pockets, my cooking habits are a little limited at the moment, but that doesn’t mean I can’t improvise. I may not have whole chicken pieces, but I have a few skinless, boneless breasts on hand. And the only vegetables here may be a bag of onions and I think a few cans of green beans. Well, I don’t do the canned green beans thing, but I do have a bag of apples. With September right on our heels, why not do an autumn inspired pseudo-roast? Onions, apples, chicken, brown sugar, cinnamon, salt, pepper, cayenne pepper, lemon, and thyme. A lovely meal is forming in my head as we speak. Plus some garlic! Can’t forget the garlic. Some of these combinations might sound a little weird, but I have a good feeling about it coming together into something beautiful. Mmm mmm mmm

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 granny smith apples (or apples of your choosing)
  • 1/2 onion
  • 1 tablespoon minced garlic
  • Sea salt
  • Pepper
  • Cayenne Pepper
  • Thyme
  • Cinnamon
  • Brown sugar
  • Lemon juice

Maybe you noticed that I didn’t include any real measurements with the spices. That’s because this was my first attempt at this recipe and thus felt it best to eyeball everything. You’ll be fine! We’ll get to that in a moment. But first thing is first. Preheat your oven to 400 degrees.  Now line a baking sheet with aluminum foil- or in my case, a pizza pan. Let’s make clean up a breeze!

Take your apples and give them a rough chop. Toss them onto the foil

Do the same with your onion. I separated the layers as best I could

Doesn’t it all look so pretty?

Okay, rinse your chickies! Place the rinsed off breasts right on top of the apples and onions. Gorgeous I say!

Onto the spices. Seriously, don’t be afraid to just eyeball everything. First, I sprinkled everything with some salt and pepper. Then I dashed on some cinnamon and brown sugar. I tried not to be too liberal with the cayenne (got to remember the boyfriend). Finally, a few shakes of thyme plus a spoonful of garlic here and there and we were in business. You know your own tastes better than I do. Follow your instincts.

 

At this point, drizzle lemon juice over the whole deal. An added option is to drizzle everything with some olive oil, but I omitted it. Oh, the choices! Pop the pan into the oven for about 45 minutes. In about 5 minutes your little house is going to be very aromatic

 

I had my doubts about this creation, but it turned out better than I expected. The boyfriend didn’t think it was too bad either, though he didn’t help himself to the crispy onions and apple bits. More for me! I think next time I might use the garlic and brown sugar to make a glaze. I’m just not the biggest fan of dry rubs. But it wasn’t bad, not bad at all. Nice and juicy!

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