For those of you that hate doing the dishes as much as I do....you're welcome!
Chicken Thighs and Veggies
2 pounds chicken thighs
a mix of onions, garlic cloves, carrots, potatoes, broccoli, Brussel sprouts.
1-2 tablespoons balsamic vinegar
salt and pepper, to taste
fresh parsley, chopped
mixed dried herbs; thyme, rosemary and oregano. Or your favourite mix!
Heat the oven to 425°F.
Wash and prep cut carrots, potatoes, broccoli and sprouts into bite-sized chunks. Crush garlic cloves and roughly dice onion.
Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Scatter the onion and garlic cloves across the vegetables.
Sprinkle with olive oil, balsamic vinegar, salt, pepper and 1/2 the herbs.
Rub the chicken drumsticks with olive oil, salt pepper and 1/2 the herbs, and place on top of vegetables.
Bake for 35 mins until chicken is done.
Toss the tray half way through.
Garnish with chopped fresh parsley.
Salmon and Veggies
4 cups shredded red cabbage (from half a small head)
2 - 3 Cups of halved new potatoes
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound wild caught salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon plus lemon juice
Preheat oven to 400 degrees.
Toss cabbage and potatoes with olive oil; season with salt and pepper.
Roast for 25 minutes.
Smear salmon with a mixture of mustard, horseradish and lemon zest.
Nestle in pan, and roast 15 minutes.
Squeeze lemon juice over all.
Let me know if you try these!