Beets Don’t Kale My Vibe

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Sometimes we end up with kind of random ingredients at the end of the week. This is what happens when I go grocery shopping on an empty stomach and I go a little produce happy without a solid plan in place.  Today was that day. Bone-in chicken breasts, beets, and an ungodly amount of kale. I knew what to do with the chicken, but wasn’t sure what we would eat with that chicken. A kale salad seemed too obvious…I wasn’t feeling it for tonight.

I did a quick search through my recipe apps to see what I had favorited, or saved. Which is where I found a recipe (Epicurious) with perhaps the most fun name ever…Beets Don’t Kale My Vibe Salad! Unfortunately, it was a salad…but the flavors looked amazing, so I adapted it to make dinner tonight. Oh. My. Word. Delicious!

Chicken

2 Bone-in, skin-on chicken breasts

3 cloves garlic, halved

3 Tbsp Vegetable Oil

Salt/Pepper to taste

2 Tbsp Butter

Preheat oven to 325*

I soaked my chicken for 4 hours in a cold water bath with 2 Tbsp of sugar and 4 Tbsp of salt in the refrigerator. You can skip this step if you are pressed for time or forgot to do it.

Pat chicken dry and season with salt and pepper to taste.

Heat the vegetable oil in a cast-iron (or heavy) pan over medium-high heat. Place chicken in the cast iron pan skin side down. Arrange halved garlic around the chicken. Set a timer for 4 min. I recommend a splatter guard, it gets messy! When the timer goes off, stack the garlic on top of the chicken breasts and top each with 1Tbsp of butter. Put in preheated oven for 30min. Increase oven temperature to 425* and roast 10 more minutes.

While the chicken gets delicious…

Beets Don’t Kale My Vibe

3 rainbow beets, peeled and cut into 1/2 inch cubes

1 small red onion, diced

3 Tbsp balsamic vinegar

1 Tbsp agave nectar

Salt and pepper to taste

4-6 cups chopped kale

3 cups of cooked wild rice

Preheat oven broiler

Combine beets, onion, vinegar, and agave nectar in a bowl. Salt and pepper to taste. Line a rimmed baking sheet with foil. Dump the bowl of beets onto the baking sheet and make sure beets are in single layer. Broil beets for 6-7 minutes or until browned. Put a piece of foil over the baking sheet and continue broiling another 7-8 minutes or until tender.

Cook wild rice according to package directions. In the last 10 minutes, add kale to the rice and finish cooking. When the beets are finished under the broiler, add them to the kale/rice mixture.

Plate and top with chicken.

High-five yourself for making something delicious out of what is left in the refrigerator!

 

Sunday Night Roast Chicken Happiness

We are a week away from Thanksgiving in the US. This week is a marathon of food, good deals, and “bring-on-the-Christmas.” We have the week off. The WHOLE week. If there is anything more glorious than that, I’m not sure what it is.

Happiness is a project- Sunday roast chicken

Then there is this dinner. It is without a doubt a pre-game for Thanksgiving. That-boy-I-love declared it his favorite meal of fall/winter. I have to say, it is a darn good one.

Even though this dinner takes a bit of time to cook, it is pretty stinking low on the prep work and the result is dynamite. If you use a disposable roast pan like we do, the clean up is easy-peasy, too. You know you’ve done well when @jtenkely comments about the amazingness of said dinner while there is a Broncos game on TV (and they are kicking tail in the first). Starting with a stick of butter doesn’t hurt!

Sunday Chicken Dinner Happiness:

  • 1 stick unsalted butter, softened (if you haven’t tried Kerrygold butter, it is a must! You think that butter brand isn’t important until you have had this butter. There is no going back.)
  • 1 TBSP Rosemary
  • 1 TBSP Thyme
  • 1 TBSP Parsley
  • 1/2 tsp coarse salt
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp Fennel
  • 1 whole chicken (giblets and neck removed…because I hate that part)
  • 6 small gold potatoes cut in half
  • 1/2 large yellow onion roughly chopped
  • 2 carrots, chopped
  • 1 cup fresh green beans
  • 5 radishes cut in half
  • 4 cloves garlic

Preheat oven to 400* Combine softened butter with rosemary, thyme, parsley, fennel, salt and pepper. (It looks like a mess when you combine all of these, @jtenkely calls it goop…it is wonderful). Loosen skin from chicken starting at the neck and working until all skin is loosened. A spoon can help with this step. Separate 3TBSP of the herb butter and spread it evenly under the skin of the chicken. Take two additional TBSP of the herb butter and massage it into the surface of the chicken (over the skin).

Place chicken in roasting pan. Spread the potatoes, onion, carrots, green beans, radishes, and garlic around the chicken. Place in oven for 30 min.

Use a baster to spread juices (let’s be honest, it’s butter) over chicken and veggies. Brush on some of the remaining herb butter mix over the chicken and veggies. Bake 30 more minutes.

Repeat the basting and brushing of herb-butter mixture and bake 30 minutes.

The last basting and brushing (really layer on all of the remaining butter and herb mix). Bake 30 more minutes.

Your house should be smelling INCREDIBLE right about now. Use a thermometer in the meatiest part of the thigh to ensure that the chicken is cooked through. It should be at least 165* (ours was 189* and perfect).  I tend to go a tad over on internal temp readings with chicken because I would rather go a little over than a little under.

Pair with a good white wine and you can’t go wrong!

We like this particular meal with LaCrema Chardonnay. We don’t always love Chardonnay, but LaCrema KNOWS how to do it right.

Happiness is a project- shiba inu

You know that you have a win when @jtenkely comments on Instagram and the dogs look longingly up at you throughout the meal.

The green beans are outstanding…how can they not be marinating in butter goodness for 2 hours?!

There are only two of us, so of course we have left overs. I love that this happens, we get two more meals out of this deal. Homemade chicken pot pies (that will now be super simple to make!) and chicken and rice soup are in our future. Winning.

This is Sunday night roast chicken happiness.