First things first, it snowed this weekend! Our lovely city was transformed(for about 12 hours) into a magical mystical winter wonderland! Unfortunately I was ridiculously sick so I could only gaze longingly out my window at the snow while cursing the people out having snowball fights (till 4AM!!!!) and crying/angstily blowing my nose. Twas a sad and snotty time. Still I’m glad it snowed. Sure the streets are slushy and slippery and it’s beyond freezing outside but at least now I get to wear mittens and drink hot drinks while listening to holiday music and Fleet Foxes (slash I listen to them all the time anyways but they seem extra fantastic during winter!) I’m also loving this snow business because that means its officially alright to start cooking hearty, herby, homey meals (alliteration!!!) I bought a squash earlier this week and plan on stocking up on root veggies the next time I hit up the grocery store and I will roast them all!!! There’s nothing better on a cold night then a kitchen warmed by a hot oven roasting up a delicious stick to your bones kind of meal. So as soon as I was
less snotty healthy I cranked up the oven, busted out some chicken and brussels sprouts, and got to cookin.
When I told my friends that I was planning on cooking up some brussels sprouts I immediately incurred a whole lot of smack talking. None of my friends like brussels sprouts! Probs cause the only way they’ve ever had them is boiled or steamed a.k.a. gross, which is fair. When you boil/steam them they get mushy and turn into weird, kind of bitter, limp mini cabbages. Not so appealing. BUT I did not plan on doing this to my poor little brussels. Naw, I was gonna roast em. With some chicken. So despite all my friends being jerkos I ran with it.
I love chicken with rosemary so I decided I’d roast some drumsticks with rosemary to eat with my brussels. It’s been a while since I roasted chicken but luckily I still had the touch. I mixed a couple of tablespoons of olive oil with some rosemary, salt, pepper, and smashed garlic. I put some under the skin to make sure the flavor really got in there then poured the rest over the top.
After my chicken was all herbed up and ready to go I threw it in the oven and turned to my brussels. I had bought about ten for us to split, which turned out to be just right. I split the small brussels in half and quartered the bigger ones. I also cut off the bottom little bit and tossed the top leaves as they had all turned a little brown, happens I guess. I tossed my brussels in some olive oil, salt, and pepper and tossed them into the oven with my chicken (in a separate dish)
While my chicken and brussels were cookin I turned my attention to my potatoes. I’ve read a couple times about “smashed” pan friend potatoes so I thought I’d give it a try. I had some little yukons hanging around so i decided to give them a good boil then try smashing them. I let them boil till they were tender and could be pierced with a fork. Once they were finished I drained them, let them cool a little bit, then put em in a pan and smashed em up!
My chicken, brussels, and potatoes all finished up around the same time. I pulled out my roasted goodies and I gotta say, they looked pretty darn delicious. Also holy crap I’m watching Oprah’s favorite things right now. AMAZING! How can she afford all that stuff?? I want that coach bag and the le creuset set! Gaaaaaah I need to become bffs with Opraaaah.
Anyways. Food was ready. It was so delicious. It was so pretty. Plus I had my lovely friend Alex over to enjoy it with me. She’s usually kind of picky but even she liked the brussels. So for all yall that “don’t like brussels sprouts” make them like this and LOVE THEM.
Roasted Rosemary Chicken
- 6 Drumsticks
- 3 tblsp olive oil
- 1 tblsp rosemary, dried or fresh
- 1 clove garlic, smashed or finely diced
- 1/4 tsp salt
- 1/4 tsp pepper
Preheat oven to 400ºF. Make sure chicken is fully defrosted. Mix olive oil, rosemary, garlic, salt, and pepper. Gently separate some of the skin from the chicken and put some of the mixture under the skin of each drumstick. Leave some extra to pour over the top of the drumsticks. Once all drumsticks are seasoned and the oven is heated put chicken in a roasting pan and bake for about 50 minutes. Check to make sure chicken is fully cooked. Juices should run clear when the drumstick is pierced. Serve hot.
Roasted Brussels Sprouts
- 10-12 brussels sprouts, cut into halves
- 1 1/2 tblsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 400ºF. Coat the brussels in the olive oil, salt, and pepper. Place in roasting pan and roast for about 30 minutes. Turn pan at halfway point and stir brussels to ensure even browning.