Hit up the Green City Market again on Saturday–weekends are crazy busier than on Weds, so there was a lot more selection. Including chicken! Expensive but super exciting. Dave specifically requested potatoes and carrots, so Sunday night turned into a proper Sunday roast with chicken, vegetables, and gravy. It’s a classic.
I got these great tri-colored fingerling potatoes–white, red, and purple. Bite size and gorgeous! Along with carrots and broccoli, I tossed them in olive oil, lots of salt, pepper, and just a touch of lemon juice. Put in the oven at 400 degrees for about twenty minutes, and they’re perfect!
For the chicken breasts, I made a marinade with pretty much every type of sauce I own. It included:
- BBQ sauce
- Lemon juice
- Olive oil
- Some type of leftover stir fry sauce
- Dijon mustard
- Soy sauce
- Maple syrup
Marinate the chicken for a while, at least 20 mins, and put in the oven along with the vegetables. I can really tell a difference between the organic chicken and the regular chemical-full chicken…this was super moist and tender. Depending on the thickness of your chicken, it’ll take 15-20 minutes to cook through.
While everything’s in the oven, make your gravy. Start with a touch of oil and a pat of butter. Add two tablespoons of flour to make a roux. Let your roux cook for several minutes until it starts to get pretty brown. Add 2+ cups of chicken stock and bring to a boil. Secret ingredients include: a small spoonful of sour cream, a float of milk, spoonful of dijon mustard, three drops of soy sauce, and three drops of worcestershire sauce. Lots of salt and garlic powder.
Everything should come together at roughly the same time, and you’re done! Spoon some gravy over your roasted goodness, and it’s all good. If you have those biscuits-in-a-can, I would make those too–they’ll soak up your goodness when you’re done.