Herb Roasted Chicken, Curry Roasted Cauliflower, Baked Sweet Potato |
The baking times and temps. below are for baking dishes separately.
1 roasting hen
Herbs de Provence
seasoned salt
olive oil
fresh minced garlic
1 c. water
(Tip: If you have a bulk dry goods section in your grocery store, get your herbs there. I spent .78 cents on the same amount of Herbs de Provence that would have cost up to $7/bottle in the baking aisle.)
(Tip: If you have a bulk dry goods section in your grocery store, get your herbs there. I spent .78 cents on the same amount of Herbs de Provence that would have cost up to $7/bottle in the baking aisle.)
Make an olive oil slurry with Herbs de Provence, salt, garlic, and oil. Massage slurry into bird, including under the breast skin. Place herby bird in dutch oven (I used enameled cast iron), pour in water (don't pour over the bird), cover. Bake at 350 for 2 hours. You can also roast it open and it will brown, but I wanted mine "fall apart" tender. I also baked the neck along with the bird to make a rich broth.
Curry Roasted Cauliflower--Ready to Bake |
Curry Roasted Cauliflower
1-2 heads of fresh cauliflower florets
1/2 medium onion, large dice
curry powder or mixture of Indian spices:
(turmeric, coriander, garam masala,
red pepper, dried ginger, etc.)
salt or seasoned salt
olive oil
Put onion and cauliflower in large plastic zip-lock bag. Add olive oil and spices. Shake well to coat. Bake at 350 to 400 until browned, (30-45 minutes) stirring once.
Rinse whole sweet potatoes well to remove any dirt. Pierce skin in several places with fork. Bake at 400 on cookie sheet for 30 min., turn potatoes over and bake an additional 30 minutes.