During the cold months I always love roasting food. Whether it’s vegetables, or chicken, I think roasting really brings out great flavor. It’s also super easy. This recipe promised to speed up roasting time by using chicken pieces instead of a whole chicken. This meant that it could be a weeknight meal. This recipe should take you under an hour, from the first mushroom you slice until serving. And that’s even for me! (You probably don’t know this because you don’t cook with me, but I sometimes take a while. I usually can predict how much time I will need, but I know I am not the fastest.)
Before you continue on to the recipe, you should be aware that this is the month of my one-year blogiversary! Like many others, I have decided to do some sort of giveaway for that occasion. What would you be interested in receiving? Local treats from the Seattle area? Homemade items from me? Something else entirely? Obviously my blog isn’t sponsored or famous, so I won’t be giving away any awesomely expensive items like a Le Creuset Dutch Oven, but feel free to brainstorm some ideas. After all, if you are reading this, you just might want to receive a gift for being such a faithful reader (who is also lucky). Leave me some comments below!