Tonight’s dinner was a home-run. Seriously. It was utterly amazing.
And simple to boot.
I had some left over veggies I wanted to use so defrosted some chicken to go along with it.
Here’s what I did:
Veggies
- 2 medium sweet potatoes, peeled and cut into roughly the same sized pieces
- 1 onion, cut into 1/4s
- 1 small head garlic, with each clove cut in half
- Olive Oil
- Maple Pepper
- Salt
- Honey
Put all veggies into a baking dish (big enough to hold everything) and toss them with the oil, seasonings and honey.
Put into oven at 400 degrees for roughly an hour or until the potatoes are tender and begin to take on some color.
Chicken
I used 2 boneless, skinless chicken breasts. I tossed them in a bowl with the olive oil, balsamic vinegar, salt, and sel de cuisine. I put it on a cookie sheet and cooked at 425 until it was done (didn’t really time it).
It was so tasty and perfect for a blustery night. Tomorrow I’m going to make a pot roast and possibly and apple crisp.
I <3 Fall Cooking!