Wednesday, May 12, 2010

Roasted Chicken and Carrots

Another kinda primal-ish recipe!

Marinated Chicken breasts, thighs, whatever (Sesame dressing, a touch of olive oil, probably 1/8th cup of apple cider vinegar, 2 cloves minced garlic, minced onion, whatever you have on hand basically)
Carrots and/or other veggies

Preheat oven to 400.
Place chicken and veggies in pan, toss in over with some of the marinade. Cook for 30-35 minutes until chicken is done and veggies are tender. Pull out, enjoy.

A note on marinades:
My dad (I know shocking right?) taught me a full proof delicious marinade for chicken when I was 12. Take a bottle of italian salad dressing and a diced onion, mix together, and pour over chicken. That's it.

On the more technical side, what makes a marinade a marinade are three notes. Your first note is the base of the marinade, which is something high in acidity such as beer, wine, yogurt and/or vinegar. Your second note should be an oil like olive oil or sesame oil in about a 1:2 ratio with your first note. The third and final note/s are the aromatics. If your goal is something more spicy then this is something like a couple of chipotle chilis. More subdued and typical is a diced onion. Maybe some oregano or cumin depending on what you want. Feel free to mix and match.

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