Last night I made yet another recipe from January’s issue of Cooking Light magazine: Chicken with Root Vegetables. I even went way out on a limb and included a turnip and a parsnip, two vegetables I usually walk right past in the grocery store. I have to say the veggies were fantastic! Of course, anything tossed in a sweet and savory combination of garlic, olive oil and maple syrup before being roasted is pretty much guaranteed to taste good. I did my best to keep everything to a fairly uniform size and away they went into the oven. The smells of all those veggies roasting was mouth watering.
After 40 minutes I arranged the chicken on top and sprinkled it with salt and pepper…however, since the chicken breasts I had were way larger than the ones recommended in the recipe they took for. ever. to bake. By the time they were done I really was surprised I hadn’t eaten all the leftovers in the fridge. To top it all off, the chicken was bland. I knew it was going to be and so we were prepared with bbq sauce for dipping, but still…maybe a few more spices or something added to the chicken would have done wonders!
Still, the veggies were a huge hit and I will definitely make them again. So kuddos to Cooking Light for getting me to eat roasted turnip. Who would’ve thought?