Thursday, April 5, 2018

Colorful Roasted One Pan Chicken and Vegetable Supper #recipe @LucyBurdette

LUCY BURDETTE: I love the Wednesday food section in the New York Times. Often there’s a recipe I’d like to try, but I also find plot ideas and of course, ideas about where to eat and visit in New York. But in addition to all that, the writing is excellent. So I’ve found quite a few of the quotes that lead off each chapter in the Times food section. Here are a few that I'll be using either in Death on the Menu or untitled book #9:

"What you have with a restaurant that you visit once or twice is a transaction. What you have with a restaurant that you visit over and over is a relationship."
—Frank Bruni, “Familiarity Breeds Content,” The New York Times, September 18, 2013

"Another week, another chef down." Pete Wells, “Harassment Issues Need an Answer”, The New York Times, January 3, 2018

Today's recipe I borrowed from Melissa Clark, and I made tweaks to suit our tastes. You may look at this recipe as I did and think it calls for a lot of onions. True, but half of the onion is roasted to a state of caramelized mildness, and the other half softeners in the vinegar/honey mixture. This makes enough for three people, or two with big appetites. It’s got beautiful colors so you know it’s good for you, but it’s also not very difficult and very delicious.


3 tablespoons apple cider vinegar
1 1/2 teaspoons honey
One medium to large red onion, sliced
One or two cloves garlic, chopped
Freshly ground pepper
Fresh rosemary
Four skinless chicken thighs
One large sweet potato, peeled and chopped 
5 or 6 small red or yellow peppers, seeded and quartered
1 teaspoon smoked paprika
Cayenne pepper to taste
6 oz fresh spinach

Preheat the oven to 415. Place half of the sliced onion in a bowl with the honey and vinegar. Stir this from time to time while you prepare the rest of the dish.

In another bowl, place the chicken with the rosemary and garlic, and possibly a sprinkle of salt.

In a third bowl, mix the remainder of the onion, the peppers, and the sweet potatoes with 2 tablespoons of olive oil and cayenne pepper and paprika. 

On a large sheet plant pan, place a sheet of parchment paper. This will save you a lot of cleanup trouble later. Arrange the vegetables in oil around the outside of the pan, leaving enough room in the center for the chicken. Splash a little more oil in the center, and place the chicken thighs there.

Roast for 15 minutes, then remove the pan and baste the chicken with the vinegar mixture. Return the pan to the oven and roast another 15 minutes or until the vegetables are soft and beginning to brown and the chicken is also browning.

On individual plates plates, arrange the washed fresh spinach leaves. Arrange the chicken and roasted vegetables over the top of the spinach, and top this with the marinated red onions and a little extra vinegar honey sauce. Enjoy!

Lucy Burdette writes foodie mysteries set in Key West.

DEATH ON THE MENU, the 8th Key West food critic mystery will be out on August 7. Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! Or really, wherever books are sold...


  1. I like the mix of flavors in this recipe & the colors are beautiful. I'm going to try it with firm tofu instead of chicken after I've made it with chicken. I think the tofu will "love" absorbing the flavors.Your mysteries are deliciously intriguing! I always want to move to Key West though after I read each one. :)

    1. thanks so much Linda! I will be curious to hear how the tofu goes. thanks again for reading!

  2. That sounds yummy! And perfect for a cold April evening.

  3. That looks wonderful. I think I would have to substitute something for the peppers though.

    1. You certainly could Pat, if someone is allergic or simply doesn't like them. Anything that stands up well to roasting--maybe Brussels sprouts? or broccoli?

  4. It looks amazing -- I especially like the addition of the sweet potatoes!

  5. I love one pan dinners and this looks delicious!

  6. Another winner with great colors and flavors.
    Too much onion? No way!

  7. Looks great. How do the sweet potatoes work in it? I love all the onion myself. Thanks. Cannot wait for the new release