Chick N' Taters - Winner, Winner, Sheet Pan Dinner

It's been getting a little cooler in So Cal, but not quite as frigid yet as a typical winter here.

Dammit, I forgot the crusty bread!

You know, 70 degrees versus the frozen depths of 50? It's been months since I felt I could tolerate the oven cranked up for a 30 plus minute period, but we are now on the cusp of roasted dish weather. Roasted root veggies with rosemary*, I'm seeking you! Call my name sweetly, butternut squash with sage, I'll be yours forever.

Saw this one in this month's Bon Appetit. I sauteed some rainbow chard with garlic, smoked paprika, golden raisins and a splash of good sherry vinegar to go along, with a fennel, celery and pomegranate salad from the same issue. Mangia!

Recipe courtesy of Bon Appetit magazine, October 2014

Ready for the furnace

Roast Chicken with Potatoes and Olives

INGREDIENTS

·      1 bay leaf, crushed

·      1 teaspoon fennel seeds

·      ½ teaspoon crushed red pepper flakes; plus more for serving (optional)

·      1½ pound fingerling potatoes, halved

·      ½ cup pitted Kalamata olives

·      4 tablespoons olive oil, divided

·      Kosher salt and freshly ground black pepper

·      4 chicken legs (thigh and drumstick; about 3 lb.)

·      ½ cup fresh flat-leaf parsley leaves with tender stems

·      1 teaspoon finely grated lemon zest

Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture

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Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

Fennel, Celery, and Pomegranate Salad

INGREDIENTS

·      3 small fennel bulbs, thinly sliced

·      6 celery stalks, thinly sliced on a diagonal

·      1 medium shallot, thinly sliced into rings (I was out, used scallions instead)

·      ½ cup fresh flat-leaf parsley, very coarsely chopped

·      ¼ cup celery leaves, very coarsely chopped (optional)

·      ½ cup pomegranate seeds, divided

·      ¼ cup fresh lime juice

·      ¼ cup olive oil

·      Kosher salt and freshly ground black pepper

Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.

* Super, super easy and completely transformative. Roast root vegetables in a 425 degree oven. I use parsnips, turnips, carrots, Brussels sprouts, baby beets and red onion. Sometimes I add fennel. If you're using beets, you'll want to start them first as they take a lot longer. Beets should be wrapped in foil, and will take about an hour and a half.For the rest, cut them into similar sizes, toss with olive oil and some finely chopped rosemary and salt and pepper. Add to the sheet with the beets after an hour and roast for another 30 or so minutes.