This is basically just grocery store rotisserie chicken with a bunch of vegetable sides. It could be any sides, really. The spinach was leftover from an earlier meal. I roasted the sweet potatoes and broccoli roughly simultaneously. I cut up the sweet potatoes, prepped the frozen broccoli and put them in the oven, then finished prepping the sweet potatoes and put them in the oven on a different rack. If using fresh broccoli (rather than frozen), I’d suggest reversing that and putting the sweet potatoes in the oven first. “Recipes”:
– roast sweet potatoes: cut into half inch cubes (ish), coat generously with extra virgin olive oil, sprinkle generously with salt and black pepper. Spread on sheet pan. A “big sheet” (takes up entire oven rack) fits about 2 sweet potatoes. Spread the cubes out so they aren’t touching. Roast at 375F at least until fork tender, or longer as you like it. I did about 35-40 min. There’s a pretty large and forgiving window between “cooked enough” and “cooked too much” with sweet potatoes
– roast broccoli: 1 – 1.5 pounds frozen broccoli florets for one “big sheet”. no need to defrost. similar treatment as the sweet potatoes. coat generously with extra virgin olive oil (seriously, don’t drizzle, *pour*). sprinkle generously with salt and black pepper. To check seasoning, I pick up one oil/salt/pepper-coated floret and press it on my tongue — it should be about as salty as a potato chip. That might seem like too much, but there’s a lot of water in a broccoli floret, so I find this level of surface saltiness is what makes for about the right level of overall salt in the finished product, at least for me and my partner. Spread the florets out so the big florets aren’t touching each other. Bake at 375 until it’s as dark as you want it. I think I do about 45 minutes (though I go by smell and visuals, not the clock). I find broccoli is really delicious when it’s at least dark brown on the bottom, or even fully black in places. Using a darker colored pan can help achieve this. My love for blackened broccoli was discovered by accident, when I got distracted and accidentally “ruined” a batch by leaving it in the oven a lot longer than usual. I almost threw it out, but tried one and was surprised that it was *better* than normal. My partner and all our roommates agreed.
– sautéed garlic spinach: a wok is ideal for this, as it can hold the large volume of raw spinach. A regular frying pan or sauté pan could probably work too, but you might have to add the spinach in a few batches. Anyway, thinly slice a good 4 or 5 garlic cloves. sauté them a bit in a generous amount of extra virgin olive oil, but not too much (they should get a little translucent at this stage, but not brown). throw in a good 4 or 5 single handfuls of spinach, pretty much filling up the wok (it will shrink a ton as it cooks). I use pre-washed baby spinach that’s sold for salad, because it’s convenient. you can use other spinach, just make sure it’s not too wet when you use it. stir and toss constantly as the spinach cooks down. Once it’s fully wilted, turn off the heat, and season with salt and ground white pepper (or you can use black pepper instead).
– cherry tomatoes are just cherry tomatoes
pretty-ribcage
Come and make all my meals 😭
tgeethe
You certainly know how to jazz-up store bought rotisserie chicken!
6foothobbit
Mediterranean? This is the Denethor diet. You have a hobbit sing sad songs while you tear into that shit like a wild animal?
4 Comments
This is basically just grocery store rotisserie chicken with a bunch of vegetable sides. It could be any sides, really. The spinach was leftover from an earlier meal. I roasted the sweet potatoes and broccoli roughly simultaneously. I cut up the sweet potatoes, prepped the frozen broccoli and put them in the oven, then finished prepping the sweet potatoes and put them in the oven on a different rack. If using fresh broccoli (rather than frozen), I’d suggest reversing that and putting the sweet potatoes in the oven first. “Recipes”:
– roast sweet potatoes: cut into half inch cubes (ish), coat generously with extra virgin olive oil, sprinkle generously with salt and black pepper. Spread on sheet pan. A “big sheet” (takes up entire oven rack) fits about 2 sweet potatoes. Spread the cubes out so they aren’t touching. Roast at 375F at least until fork tender, or longer as you like it. I did about 35-40 min. There’s a pretty large and forgiving window between “cooked enough” and “cooked too much” with sweet potatoes
– roast broccoli: 1 – 1.5 pounds frozen broccoli florets for one “big sheet”. no need to defrost. similar treatment as the sweet potatoes. coat generously with extra virgin olive oil (seriously, don’t drizzle, *pour*). sprinkle generously with salt and black pepper. To check seasoning, I pick up one oil/salt/pepper-coated floret and press it on my tongue — it should be about as salty as a potato chip. That might seem like too much, but there’s a lot of water in a broccoli floret, so I find this level of surface saltiness is what makes for about the right level of overall salt in the finished product, at least for me and my partner. Spread the florets out so the big florets aren’t touching each other. Bake at 375 until it’s as dark as you want it. I think I do about 45 minutes (though I go by smell and visuals, not the clock). I find broccoli is really delicious when it’s at least dark brown on the bottom, or even fully black in places. Using a darker colored pan can help achieve this. My love for blackened broccoli was discovered by accident, when I got distracted and accidentally “ruined” a batch by leaving it in the oven a lot longer than usual. I almost threw it out, but tried one and was surprised that it was *better* than normal. My partner and all our roommates agreed.
– sautéed garlic spinach: a wok is ideal for this, as it can hold the large volume of raw spinach. A regular frying pan or sauté pan could probably work too, but you might have to add the spinach in a few batches. Anyway, thinly slice a good 4 or 5 garlic cloves. sauté them a bit in a generous amount of extra virgin olive oil, but not too much (they should get a little translucent at this stage, but not brown). throw in a good 4 or 5 single handfuls of spinach, pretty much filling up the wok (it will shrink a ton as it cooks). I use pre-washed baby spinach that’s sold for salad, because it’s convenient. you can use other spinach, just make sure it’s not too wet when you use it. stir and toss constantly as the spinach cooks down. Once it’s fully wilted, turn off the heat, and season with salt and ground white pepper (or you can use black pepper instead).
– cherry tomatoes are just cherry tomatoes
Come and make all my meals 😭
You certainly know how to jazz-up store bought rotisserie chicken!
Mediterranean? This is the Denethor diet. You have a hobbit sing sad songs while you tear into that shit like a wild animal?