The Make Ahead Cook - Roasted Chicken with Root Vegetables

While I do not make New Year's resolutions, I do think it's important to set goals for myself. So I decided to buy a cookbook and make everything in it. It doesn't matter if its something I normally wouldn't make or an ingredient that I may not like or haven't tried. I'm determined to get through the whole book. I hope to learn some new techniques, try different ingredients, and explore various cuisines.

I went to Barnes and Noble and browsed the cookbook section. I decided on the Make Ahead Cook by America's Test Kitchen. It has over 150 recipes and various types of cuisine. The book is broken up into different sections such as meals that you can prepare and then finish cooking the next day, slow cooker recipes, meals that you can freeze, and meals that you can, prepare, put in the refrigerator and finish later. I decided to start off with Roasted Chicken and Root Vegetables.

I've made one-pan chicken and vegetables before. It's good, but the vegetables really don't get crisp. They sit in the chicken juices, get steamed, and taste greasy. This recipe resolves that issue. Instead of using a whole chicken, a cut-up chicken is used. The individual chicken pieces give off less moisture. After the chicken is done, the vegetables go back in the oven for one last blast at high heat, which gives them great color and flavor. I used parsnips, potatoes, shallots, and Brussels sprouts. The vegetables and chicken marinate in herbs and olive oil for a few hours, then are roasted in the oven. You can view the complete recipe here.

Prepping the vegetables

Placing the Brussels sprouts towards the center of the pan prevents overcooking

White meat in the middle of the pan ensures it stays moist.

Indian Spiced Brussels Sprouts (or Cute Curried Cabbages)

I was trying out a tandoori chicken recipe and wanted to make a vegetable to go with it. I decided to mix some of the spices used in the chcken together with some Brussels sprouts...it was a hit!

Ingredients

 1 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. vegetable oil, divided
1 Tbsp. honey
1 lb. Brussels sprouts, halved, with outer leaves removed

Directions

1. Preheat oven to 425F.
2. Mix together the coriander, cumin, cinnamon, ginger, salt and pepper. 
3. Drizzle 2 tsp. vegetable oil and the spices from the previous step over the Brussels sprouts.
4. Place on a baking sheet and roast for 20 minutes, stirring halfway through. 
5. Mix the remaining teaspoon of vegetable oil with the honey. Drizzle over the Brussels sprouts and roast for another 4 minutes.

Chicken Sausage, Potatoes, and Brussels Sprouts with Pesto

I love any meal that has roasted Brussels sprouts!

 Ingredients:
2 Tbsp. olive oil
4 links Italian sausage (I used an organic chicken and sun-dried tomato sausage)
4 medium sized Yukon gold potatoes, cut into 1-inch chunks
3/4 lb..Brussels sprouts, outer leaves removed and sliced in half lengthwise
1 c. pesto (see this post for a quick and easy pesto recipe!)

Directions:

1. Preheat the oven to 400F. 
2. Place the sausages, potatoes, and Brussels sprouts on a baking sheet. Pour on the olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Mix thoroughly with your hands.
3. Bake for 25-30 minutes until the potatoes and brussels sprouts are beginning to brown. 
4. Let cool for five minutes, then slice the sausages in 1/4-inch thick rounds. 
5. Place the sliced sausages, potatoes, and Brussels sprouts in a large bowl. Add the pesto and toss to combine. 
6. Enjoy!