Yes yes I know, more chicken. It was this or take-out!
The deal is; if I am too tired to cook, I can always muster up enough energy to throw this together. I have said it a million times, but, if you have a kitchen full of food, there is always a way to avoid eating crap for dinner!
Tersely said, but true.
You will need : 1 whole cut-up chicken, or, a combination of your favorites pieces (legs & Thighs, Breast & Thighs…..about 3 1/2 lbs), 1 cup baby carrots, 2 baby bok choy plants, ribs separated & left whole, 2 celery ribs with leaves, sliced, 1 cup radishes, left whole (I used a lovely french breakfast radish), 1 onion, diced, 1 veggie bouillon cube, 3 cups water, (or, 1 1/2 cups water, 1 1/2 cups chicken broth), 3 tbs extra-virgin olive oil, 2 tsp curry powder (try to find some unique spice combinations, instead of the run-of-the-mill store-bought stuff. You can find in specialty spice shops or good supermarkets), sea-salt and cracked black pepper to season meat.
Preheat oven 400*
1 – season your chicken with salt and pepper. scatter all of the prepped veggies and spices into the bottom of a big saute or roasting pan.
2 – Place the chicken on top in an even layer. Add liquid. Drizzle skin of meat with the oil and place in the oven for 35 minutes. Take out of oven and baste with pan juices and return to the oven for another 20 minutes, or, until the chicken is cooked.
3 – Take out and put lid on pan for 10 minutes to give the chicken time to rest. You can also put the chicken on a plate and tent with foil. Swirling a tablespoon of unsalted butter into the pan juices imparts a lovely flavor (not an option for Type A diet), and I highly recommend trying it.
Serve with anything you like (rice, pasta, salad, bread), or with nothing at all. Delicious either way!