Wednesday, November 23, 2011
The Best Reason to Roast Hot Hot Hot
A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...
Check it out... Roasted Herb & Garlic Spatchcock Chicken which has become my go-to chicken dish. I've done it with different spice blends from around the world, and they're all lovely. But this one is my little black dress version when I'm not quite sure what I'll be doing with it.
And that roasted butternut squash that usually takes an hour or more to caramelize and cook... just popped in at the same time and check after 10 minutes or so, turn and remove when done. It varies, sometimes the chicken is ready first, sometimes the squash, but all in all a quick and easy combination to prepare while you're chilling out or rushing about doing other things (I prefer the former).
During the week there was naturally, the roasted chicken, squash & sauteed greens, as well as some tasty chicken and pickled ginger sandwiches and, my favorite dish....
I'm sharing it with Presto Pasta Night, which is being hosted this week by Simona of Briciole also for the THIRD time! Send your entries to simosite (at) mac (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday
And for my Canadian readers... don't forget the fantastic KitchenAid Food Processor giveaway. Check here for details. Deadline is Saturday and all you have to do is leave a comment as to why the winner should be you!