This dish has only two time-consuming parts: chopping and cooking time. Today I used my new knives for the first time (thanks Mom & Dad!) and I can say with conviction that having a good knife dramatically reduces the amount of time spent chopping – so invest my friends! And as for the cooking time, well, slower-roasted stuff always tastes WAY better, so pour yourself a glass of wine and pick up a good book and it will be done in no time at all. Use whatever vegetables happen to be in season when you’re whipping this up. Zucchini is lovely in this.
Preheat oven to 450 F
Slice about 1cm (1/4″) thick:
3 medium-size potatoes (I used pretty redskin ones)
2 medium-large yams/sweet potatoes (the orange-fleshed ones)
1 medium-large onion
1 bell pepper (red/green/yellow/orange, doesn’t really matter)
1 or 2 tomatoes
Prep some chicken pieces – I prefer thighs, I used 4 bone-in thighs, removed the skin myself.
In a small bowl combine:
2-4 cloves garlic, crushed
handful of fresh basil, diced, or 1 tsp dried basil
handful of fresh parsley, diced
salt & pepper to taste
4 tbsp good olive oil
In a large bowl or in a large roasting pan: toss veggies and chicken in the olive oil mixture. Spread out in roasting pan – preferably in 1 layer. Cook for 45-60 min stirring 1-2 times during cooking to keep it all from sticking to the bottom of the pan and cook everything evenly.
Serve on it’s own or over rice.