I am pleased to welcome Sarah Pinneo, author of Julia’s Child to Great Thoughts’ Great Authors. I will be making the recipe below soon! I love how she gives afternoon times in the recipe. Only a mom will understand.
And, leave a comment here to enter to win a copy of Julia’s Child. U.S. entries only please.
Julia’s Child is about many things, including mommy guilt, organic farming, and 92 pound television divas. But one theme hits close to home: feeding one’s children. Mompreneur Julia Baily is deeply aware of a peculiar dissonance in her life—that she often spends 60 hours in the office trying to make her kiddie food business succeed, when she could be at home cooking for her own children. Julia’s struggle to balance her busy life with her desire for candle lit meals with the family is not an easy one.
That part of the book was easy for me to write, because I struggle with it too.
My desk is in our kitchen. As I write this, I can hear a soup gently simmering on the stove. Virginia Woolf would probably roll over in her grave to know that I often have to jump out of my desk chair, run over to the stove to stir things, and then dart back to the computer to try to finish a thought.
But just because my desk is near the cookware doesn’t mean that I always have time to make a gourmet feast for my family. I have a couple of recipes that I turn to when I want to make a nice meal from scratch, but I simply don’t have time to stand around in the kitchen. Let’s call it: Mommy-Is-On-A-Deadline Chicken & Roasted Root Vegetables. This recipe is a one-pan meal which requires very little hands-on time. We have it almost once a week during the colder months. My friend Tom taught me a trick about roasting chicken—that if you use root vegetables as your “roasting rack,” the flavors mingle and everything tastes divine. And with very little effort.
Mommy-Is-On-A-Deadline Chicken & Roasted Root Vegetables
By Sarah Pinneo
1-2 pounds of potatoes, carrots, parsnips and / or rutabaga
3-4 pounds bone-in chicken parts, or a whole chicken cut into 8 pieces, neck and back discarded
Salt and pepper
At 3:45, run into the kitchen. Preheat the oven to 400. While the oven heats, wash and cut up the potatoes you’re using, and peel and cut up any carrots, parsnips & rutabaga you wish to include. Don’t be too fussy about the cutting—pieces 1”x2” are just fine.
Toss the vegetables in a bowl with a modest bit of olive oil. Then spread them onto the bottom of a roasting pan. Put the pan in the oven, even though the oven may not yet have reached 400. Set a timer for 40 minutes.
At 4:35, when the timer goes off, carefully remove the sizzling vegetable pan from the oven. With tongs or a spatula, flip the vegetables over. Place the raw chicken parts on top of the vegetables. Brush a bit of oil on the chicken. Squeeze the juice of half a lemon all over the chicken. Add salt and pepper over everything before putting the pan back in the oven. Set the timer for 45 minutes.
At 5:30, when the timer goes off, the chicken should be browning. Roast until the pieces are well browned, and juices run clear.
Serve and enjoy.
Plume Books provided a review copy of this book. All opinions are my own. Plume Books will send the giveway copy of the book. All opinions are my own. U.S. entries only please. Giveaway terms are here.
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