Before I start any meal, I love to take a quick overview or inventory of what is in my pantry and refrigerator. A well-stocked pantry (tomatoes, garlic onions, dry pasta, and oils) and fridge (fresh herbs, mushrooms, and dairy) with the essentials makes it easy to prepare a meal.
Roasting is easy and vegetables cooked alongside meat melts the flavors of the fat and fresh delightful herbs. Choose one or several herbs to cook with to enhance the flavor of any meat and vegetable meal. Pick up an array of fresh herbs including Italian Parsley, Cilantro, Rosemary, Sage and Thyme to create wonderful tasting dishes!
Ingredients:
2 lbs chicken, leg and thigh
3 cloves garlic, minced
2 tbsp olive oil, divided in half
1 shallot or fresh green onions, minced
2 oranges (one for marinade)
2 tbsp rosemary, about 2 long stems
Salt and pepper
Brussel Sprouts:
½ pound Brussel Sprouts, chop ends cut in half
¾ pound Shitake Mushrooms
½ c onions, sliced
2 cloves garlic
1 tbsp olive oil
1 tbsp butter
Salt and pepper
Prepare Marinade
- Spread/rub olive oil 1 tbsp rosemary, garlic and the juice of half
and orange over chicken. - Sprinkle salt and pepper.
- Place in a ziplock bag and place in the refrigerator.
*Prepare marinade at least 2 hours ahead of roasting.
Instructions
- In a large deep roasting pan place chicken and all contents from
bag . - Slice remaining orange and place on top of chicken.
- Spread additional oil.
- Place sprouts along with all ingredients with chicken.
Place to roast at 400 degrees for approximately 1 hour.- Halfway through roasting time, add Shitake Mushrooms.
