My favorite seasons are spring and summer. My feet are happiest when barefoot or in sandals. But today, I’ve got socks on. We had our first frost this weekend. Autumn cold weather has arrived.
The oven is on, keeping me warm in the kitchen. I thought I’d share the recipe that I’m cooking up tonight. It is a simple one dish meal that is easy to assemble and makes for great leftovers.
Note that the this recipe is not carved in stone! Feel free to adjust ingredients any way you like, it will still turn out great.
Roasted Chicken with Peppers and Potatoes
- 1 chicken, cut into 8 pieces
- a bunch of new potatoes, cut in half
- roasted peppers, you can find them jarred in the store if needed
- 3/4 cup dry white wine
- ½ cup chicken stock
- 1Tbsp Dijon mustard
- 4 cloves garlic, crushed
- ½ cup finely chopped herbs (rosemary, parsley, thyme and sage)
- 3T olive oil
- salt and freshly ground black pepper
- sliced lemon (optional)
Preheat the oven to 400°F and place the chicken pieces, peppers and potatoes (and lemons if you are using) in a large deep sided roasting pan. Mix the wine, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.
Roast uncovered for an hour, or until cooked through.
I added some cooked spinach. Delicious!
