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Date Night Chicken with Delightful Palate's House Blend Seasoning

Date NIght Chicken seasoned with Delightful Palate's House  Blend  and Balsamic Garlic Honey Salad Dressing
Date NIght Chicken seasoned with Delightful Palate's House  Blend  and Balsamic Garlic Honey Salad Dressing
Date NIght Chicken seasoned with Delightful Palate's House  Blend  and Balsamic Garlic Honey Salad Dressing

Date Night Chicken and Root Vegetables with Delightful Palate’s Balsamic Garlic Honey Vinaigrette

Adapted from Cook's Illustrated

                  12 ounces sweet potatoes unpeeled, cut into 1-inch pieces

                  12 ounces Brussels sprouts, trimmed and halved

                  8 shallots, peeled and halved

                  4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise

                  1 cup Delightful Palate’s Balsamic Garlic Honey vinaigrette                         

                  3 garlic cloves, peeled

                  1 teaspoon minced fresh rosemary

                  3½ pounds bone-in chicken pieces (breasts, and thighs)

                  2 teaspoons Delightful Palate's House Blend seasoning             

                  1 ½ teaspoons sea salt

 

Place potatoes, Brussels sprouts, shallots, carrots, ½ cup of Delightful Palate’s Balsamic Garlic Honey vinaigrette, garlic, and, 1 teaspoon Delightful Palate's House Blend seasoning, ½ teaspoon salt in 1-gallon zipper-lock bag. Press out the air and seal; toss to coat. 

Place chicken, ½ cup Delightful Palate’s Balsamic Garlic Honey vinaigrette, 1 teaspoon rosemary, 1 teaspoon Delightful Palate's House blend 1 teaspoon salt, in separate 1-gallon zipper-lock bag. Press out the air and seal; toss to coat. 

Refrigerate chicken and vegetable mixture zipper-lock bags for at least one hour or overnight, up to 24 hours.

Pre-heat oven to 475 degrees. Spread vegetables in a single layer in rimmed baking sheet, discarding any excess liquid. 

Place chicken skin side up on top of vegetables, bake chicken for about 35 to 40 minutes, rotating the sheet halfway through baking.

Transfer the chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Return vegetables to oven and continue to bake until lightly browned, 5 to 10 minutes. Toss vegetables with any accumulated chicken juices and transfer to platter with chicken.