Hello, all! I hope everyone had a fun, relaxing holiday weekend. Before we get to the meat of this post (…see what I did there? Please don’t de-friend me…), I have a couple of quick things to mention.
2.) Have you all met Julia over at The Roasted Root yet? She’s lovely and I just adore her. She recently nominated me for the Very Inspiring Blogger Award (I told you she was sweet!). So, as part of the award, I am supposed to tell you 7 things about myself and then pass the award on to 15 other bloggers – although, for the sake of my sanity, I’m going to go off-book a little here and nominate 7 instead (mostly because I like parallelism…).
So! 7 things about myself…
- Apparently I’m a freak and like parallelism. I probably paid too much attention during high school English class.
- I recently started a new job. It’s keeping me crazy busy right now and I couldn’t love it more.
- I also recently auditioned for/joined a community choir. Our 1st rehearsal is this week. I’m excited to be singing with a group again!
- It’s almost scarf-wearing and light-layer weather again and that makes me happy.
- Along those lines, the arrival of fall means my dark nail polish is acceptable again. Hallelujah. (Not that it really stopped me from wearing it before.)
- I need everyone to slow down on the getting married. There’s no way I’m going to be able to keep up with all of these name changes.
- Now that it’s Labor Day weekend, I’m especially glad the ice cream shop near my apartment is open year-round, because I’m totally one of those weirdos who craves ice cream in December.
And now, 7 awesome blogs to nominate:
- A Bitchin’ Kitchen
- If You Can Stomach It
- Kid Cultivation
- Sarcastic Cooking
- Seaweed and Sassafras
- She Makes and Bakes
For those nominated, you can now…
- Link back to the person who nominated you.
- Post the award image to your page.
- Share 7 facts about yourself.
- Nominate 15 other bloggers (…or your own designated number…cough…) and let them know they’ve been nominated.
- Post the rules in your blog post.
And now back to our regularly scheduled programming…
I already said I was glad it was almost fall again for my dark nail polish, light layers and scarves. But I think what probably goes without saying (although I’m going to say it anyway…ever notice how people always do that?) is that I’m also excited that it is sweet potato time of the year again!
Yeah. I know. I’m a crazy obsessed sweet potato person. I get it. But they’re so dang good!
This roast chicken recipe couldn’t be easier. It is perfect for a week night when all you want is something comforting but you can’t stand the thought of spending more than 15 minutes of active time in the kitchen. Pop this recipe in the oven and you’re good to go. Since I’m by myself and clearly don’t care much about always having the most balanced meals, this was my entire dinner (and leftovers for a couple of days). But if you actually do want to feed your family something green, serve it alongside a fresh salad, or some lightly sauteed green beans.
If you are a sweet potato-lover, too, here are a few other sweet potato recipes to check out:
- Whole Wheat Sweet Potato Scones
- Cumin Sweet Potato Fries
- Sweet Potato Custards
- Sweet Potato Waffles
- Sweet Potato Cookies
- 1 tablespoon Dijon mustard
- 1 tablespoon spicy brown mustard
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 clove garlic, minced
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1½ pounds boneless, skinless chicken thighs, trimmed of any excess fat
- 2 large sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1 tablespoon olive oil
- Place a rack in the lower third of the oven; preheat to 450 degrees. Place a large rimmed baking sheet in the oven to preheat.
- Place the diced sweet potato, onion, olive oil and ¼ teaspoon each of salt and pepper in a large zip-top bag. Close and shake the bag to evenly coat the vegetables in the oil. Set aside.
- Rinse the chicken thighs and pat dry with paper towels. Set aside.
- In a small bowl, whisk together the mustards, zest, lemon juice, thyme, garlic and remaining ¼ teaspoon each of salt and pepper. Spread the mixture evenly over the chicken.
- Carefully remove the preheated baking sheet from the oven. Spread the vegetables evenly on the pan; place the chicken on top of the vegetables. Return the pan to the oven and roast, stirring the vegetables halfway through, for about 25-30 minutes or until the vegetables are tender and beginning to brown and the chicken is cooked through. (A thermometer inserted into the thickest part of the chicken should read 165 degrees.)