*the roast chicken i made last night, shredded into pieces
*high heat roasted vegetables (carrots, onions, garlic, brussels sprouts, fingerling potatoes)
*cranberry/pomegranate juice mixed with s. pellegrino (sparkling mineral water)
*a butter pecan cupcake with cream cheese frosting for dessert
SO. FRACKING. GOOD. this might be the tastiest thing i’ve ever made. roasting the chicken wasn’t that bad yesterday, though i was a total spazz when it came to turning the chicken in the middle of cooking it, because of the 475-degree oven and the fact that i’m scared to death of the popping of the fat when cooking meat. don’t ask–childhood “trauma”. haha.
making the roasted vegetables was so incredibly easy! i just cut them all up into chunks, put them on a cookie sheet, added a few garlic cloves, a few sprigs of thyme, and tossed with olive oil, salt, and pepper. then i roasted at 425F for 15 minutes. they were amazing–tender and tasty and just. dang good. and all while still feeling sick. 😉
proud of myself. i’ll definitely be making roast chicken and vegetables again.