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Howdy!

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I can’t believe Summer is officially coming next week! I don’t know about you, but in the Bay Area the weather has been up and down, up and down. On Monday it was about 100 degrees and yesterday it was in the 60’s. Seriously, whats up with that? Take the sweaters out, or leave them in the storage containers? I don’t have enough room in my closet to hold clothes for Summer and Winter!

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You can’t beat California weather! You could pretty much go to the beach most days throughout the year, especially if you live in San Diego! So, really, I shouldn’t be complaining, but we do pay for it big time to have California weather. A majority of everyone’s paycheck goes directly to housing. Right now, housing prices are up the yin yang! You can’t find a 1 bedroom condo in our area for less than $350,000. I remember when my parent’s generation could buy a house for less than that. A house! You could buy a 1,500 square foot home with four bedrooms for $250,000. Maybe I should have had them buy me one back in the day and save it for me. Oh well, one could dream. Truth is, back in the day that’s all my parents could afford. It was paycheck to paycheck to pay a mortgage on that. Times have  surely changed.

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Times have also changed in the kitchen. So many times I get asked by people how I have time to get everything done and still get a meal on the table. This Kitchen Sink Chicken is a prime example of how I try to fit it all in.

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Some days you just have to do a couple shortcuts to get it all done! You have to throw what you have into a dish and bake` it in the oven calling it a day! Sometimes you don’t have time to run out to the store for two extra things, or time to chop up every vegetable in existence, or even time to stand in front of the stove waiting for something to boil.

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For those days, it sure is nice to have an option like this. You don’t have to have every ingredient that I have in this recipe either. It is very versatile. If you only have chicken breast or thighs, great, or if you only have carrots and potatoes that is wonderful too. That is why it’s called kitchen sink, just throw it all in and walk away!

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Kitchen Sink Chicken Roast
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 4-5 pounds of chicken (I bought a whole chicken and had them cut it into 9 pieces [2 breast, 2 thighs, 2 wings, 2 drumsticks and the back])
  • 1 carrot, cut into sticks
  • 1 large onion, thinly sliced
  • 4 large beets (the actual root, not from a can), sliced
  • 1 pound mini sunrise medley potatoes
  • 1/2 cup of chicken stock
  • 2 tablespoons white truffle oil
  • 1/4 cup of olive oil
  • 6 teaspoons of Italian seasonings
  • Salt and fresh ground pepper to taste
Instructions
  1. Preheat oven to 425 degrees
  2. Take out two casserole dishes (mine were about 2.5 quarts), unless you have a large dutch oven to fit everything in (you will need to cook longer)
  3. Divide and layer the beets, onions, carrots, and potatoes between the two dishes
  4. Divide the chicken stock and pour it over each dish
  5. In a large bowl mix the white truffle oil, olive oil, 4 teaspoons of Italian seasonings, and a couple of pinches of salt and pepper and mix well
  6. Coat all of the chicken in the oils, divide the chicken up and layer it on top of the vegetables in the baking dishes
  7. Divide the mixture between the two dishes and pour it over the chicken and vegetables
  8. Grind some more black pepper over the top of the chicken and sprinkle about a teaspoon of Italian seasoning over the top of the chicken in each baking dish
  9. Bake at 425 degrees for 1 hour

 

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