Wishing to expand my usual suspects for dinner meals, I’m trying out another recipe from the NYTimes – this one of roasted chicken, sweet potatoes and other vegetables garnished with a fresh lemon vinaigrette before serving.
Although the recipe calls for chicken breasts, I opted for chicken thighs, bone-in and with the skin on. We’re not fans of white meat and the flavor of roast chicken seems richer with the chicken intact. I do, however, make two deep cuts along each thigh bone and flatten the chicken to ensure it’s cooked through.
After rinsing and drying the chicken pieces with a paper towel, I peeled leftover parsnips and two sweet potatoes, cut up to cook along with the poultry. I also cut up a vidalia onion and added some leftover asparagus to the sheet pan melange.
Into a 425 heated oven, this dish cooked beautifully. On the side, I mixed up a vinaigrette of fresh Meyer Lemon juice, Japanese seasoned Marukan vinegar, a dollop of honey and grated fresh Parmigiano Reggiano cheese.
As suggested, I served the cooked vegetables and roasted chicken with a slight glaze of the vinaigrette. Although I was a little dubious about adding the vinaigrette, it was surprisingly tasty. A couple of rolls filled out our meal.
A nice variation that I’ll make again!