Friday, July 12, 2013

All Things Roasted: Chicken, Brussels, Purple Potatoes

All Things Roasted: Chicken, Brussels, Purple Potatoes...This week I decided that one night was going to be dedicated to an entire plate of roasting. No pots or pans necessary - just a baking sheet and 2 pyrex dishes. It was easy too because I was able to cook everything at 425 degrees for varying amounts of time.

The Chicken:
Drizzled with olive oil and sprinkled with lemon pepper. Two bone in, skin on breasts and two drumsticks. Perfect for 2 people. 45 minutes at 425 degrees - perfectly crispy skin and incredibly moist inside.

The Brussels:
Drizzled with olive oil, salt and pepper. 30-40 minutes at 425 degrees.

The Potatoes:
Drizzled with olive oil, salt and pepper. 40 minutes at 425 degrees.

Of course I would suggest checking each of these things as they cook to see if the are more or less done, depending on how crispy of a skin you like on your little potatoes and how well done you like your brussels.

This meal took minimal chopping - about 12 little potatoes cut into quarters and about 15 brussels also cut into quarters.

Then in the oven they went and I took them out at their respective times, if anything finishes before another dish just take it out, and cover with foil. You can always pop it back in for a minute or two at the very end.

Enjoy! Sadly I only took before pics - oops I was too hungry!

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