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Not So Devilish Roast Chicken! While the chicken is in the oven, heat 4 tablespoons olive oil in heavy saucepan over medium-high heat. Add onion, carrots and celery. Saute about 8 minutes or until celery appears translucent. Add chicken broth and boil. Reduce heat to medium-low; cover saucepan and simmer for about 25 minutes. (Hey! That's the same amount of time the chicken must bake! Imagine that!) Using slotted spoon, transfer veggies to serving dish. Drizzle with lemon juice. Boil veggie liquid until reduced almost to a glaze, about 5 minutes. (Oooooh, that's the good part! It makes the veggies SO tasty!) Mix glaze into veggies; season with salt and pepper. |
I was recently browsing through my Bon Appetit magazines during commercials of the NFL wild card games. My beloved Seahawks were out of the playoff race by week 3 or thereabouts (I know, it's SO sad!) so I had to have something to do! That's where I found a recipe for Deviled Roast Chicken with Braised Vegetables. The recipe was sensational, but it was a lot of work. I've adapted it to skip the whole day-long oil-steeping business (which, by the way, stinks up the house something awful!) and instead we'll just season the meat before cooking. So with that experience behind us, let's bake some chicken! |
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