I had a couple of chicken breasts with a best before date of today, so I wanted to cook them both and keep it simple. So, I had a look through my recipes for some inspiration and all I could come up with was to roast the chicken breasts on some veg. That is usually a tasty way to have a whole meal in one pan. I peeled and cut a couple of potatoes into thick slices. I cut up some carrots, celeriac, sunroots, AKA Jerusalem artichokes, and mushrooms. I also cut a couple of small wedges off of a head of cabbage. Then I mixed some oregano, cumin, paprika, garlic powder, and salt into some EVOO (Extra Virgin Olive Oil) and mixed it into the veggie and mushroom mix. I carefully rubbed the cabbage wedges into the EVOO and seasonings mix. Then, I opened up the package with the chicken breasts and dried those off and mixed them in with the veg and seasonings until they were nicely coated. It all went on a tray covered in foil and into the toaster oven.
I pulled the chicken out when it was at a bit more than 70°C and tented them with foil while the rest went back in the toaster oven. I had poked pieces of veg with a knife and the carrots weren't as done as I wanted, though most everything else was. Eventually everything was ready and I enjoyed my supper with a small glass of white wine. That piece of chicken breast must be showing its underside. I think that round indentation came from sitting on a slice of potato while the other side was facing up while getting roasted.
I pulled the chicken out when it was at a bit more than 70°C and tented them with foil while the rest went back in the toaster oven. I had poked pieces of veg with a knife and the carrots weren't as done as I wanted, though most everything else was. Eventually everything was ready and I enjoyed my supper with a small glass of white wine. That piece of chicken breast must be showing its underside. I think that round indentation came from sitting on a slice of potato while the other side was facing up while getting roasted.
