I would love to sit and chat, but it's pretty out and I have some outside work to do while the going is good and then I need to shower up and finish packing for my LA adventure with my LA girl. Can't wait! Duke girl comes home next Friday. It's all good in November!
|look, something savory instead of sweet in my oven|
1 head cauliflower, leaves removed and cored then cut into small florets (about 4 cups)
2 large red, yellow or orange peppers, seeded and cut into one inch dice
3 T olive oil
2 T fresh lemon juice
4 cloves garlic, minced
11/2 tsp kosher salt or coarse sea salt
1 tsp tsp freshly ground black pepper
2 pounds chicken thighs or drumsticks *I used breasts, but they were a little dry in this recipe so use the dark meat if you can
2 tsp cumin
Preheat oven to 450 degrees. If you do not have a seasoned stoneware rimmed baking sheet (you see my vintage Pampered Chef model in a lot of recipes), lightly brush a rimmed baking sheet with olive oil.
In a large bowl, stir together olive oil, lemon juice, garlic, salt and pepper. Reserve about 1/3 for chicken and toss the cauliflower and peppers in the remaining mixture and spread on the baking sheet.
In the same bowl, add back the reserved oil/lemon juice mixture and add the cumin with the chicken pieces and turn to coat. Nestle the chicken pieces amongst the vegetables on the baking sheet.
Bake for 30-40 minutes, stirring the vegetables once or twice until vegetables are tender and charred and the chicken is no longer pink in the center.
|olive oil, lemon juice, garlic, salt and pepper in large bowl|
|all tossed and nestled and ready to bake|
|charred, roasted and delicious|
|those are some seriously delicious vegetables on my chicken!|