| Erica |
Hi there,
I am planning to make a chicken recipe that entails roasting the meat
for 35-40 minutes at 450 degrees. I would also like to put a pan of
vegetables in the oven at the same time. Ideally, I was planning on
red-skinned potatoes, baby carrots, and blanched pearl onions, tossed
with a bit of olive oil and balsamic vinegar. The question is, will the
vegetables be okay at such a high temperature? Or will the outsides
scorch before the inside is done?
TIA!
--Erica
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| sf |
On 26 Jul 2005 22:21:50 -0700, Erica wrote:
> Hi there,
>
> I am planning to make a chicken recipe that entails roasting the meat
> for 35-40 minutes at 450 degrees. I would also like to put a pan of
> vegetables in the oven at the same time. Ideally, I was planning on
> red-skinned potatoes, baby carrots, and blanched pearl onions, tossed
> with a bit of olive oil and balsamic vinegar. The question is, will the
> vegetables be okay at such a high temperature? Or will the outsides
> scorch before the inside is done?
>
> TIA!
> --Erica
I'd only use oil (what seasonings... garlic, thyme, salt/pepper
etc... are you planning to use?), nix the vinegar.
Timing is everything in your scenerio. Potatoes will cook longer than
carrots or blanched onions. IMO: a little scorching isn't a bad
thing, but if you incinerate them... it's a problem.
:)
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| Joseph Littleshoes |
Erica wrote:
> Hi there,
>
> I am planning to make a chicken recipe that entails roasting the meat
> for 35-40 minutes at 450 degrees. I would also like to put a pan of
> vegetables in the oven at the same time. Ideally, I was planning on
> red-skinned potatoes, baby carrots, and blanched pearl onions, tossed
> with a bit of olive oil and balsamic vinegar. The question is, will
> the
> vegetables be okay at such a high temperature? Or will the outsides
> scorch before the inside is done?
>
> TIA!
I realize the following recipe is not exactly what you are making but
you might find the technique of using a cup of chicken stock of
interest. Substitute your veggies of choice for the artichoke and
garlic.
Chicken with artichokes and garlic
----------------------------------------
2 chicken breasts split in half with skin and bones
1 whole head of garlic, peeled
9 ounces of artichoke hearts, drained if using from a jar, defrosted if
frozen
1 medium onion coarsely chopped
1/2 cup coarsely chopped fresh Italian parsley
2 whole prigs fresh rosemary
1 tsp. freshly ground black pepper
1 cup chicken stock
Preheat the oven to 350 F. Rinse the breast and pat dry; arrange them
in a baking dish and surround them with all the remaining ingredient
except the stock. Pour the stock over and cover with foil.
Place in the oven and bake, covered for 30 minutes. Remove the foil and
bake for another 30 - 40 minutes, until the liquid has evaporated,
basting every 10 -15 minutes.
Serves 4
---
Joseph Littleshoes
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| Stan Horwitz |
In article <1122441710.705212.148570@g49g2000cwa.googlegroups.com>,
"Erica" <erica057@gmail.com> wrote:
> Hi there,
>
> I am planning to make a chicken recipe that entails roasting the meat
> for 35-40 minutes at 450 degrees. I would also like to put a pan of
> vegetables in the oven at the same time. Ideally, I was planning on
> red-skinned potatoes, baby carrots, and blanched pearl onions, tossed
> with a bit of olive oil and balsamic vinegar. The question is, will the
> vegetables be okay at such a high temperature? Or will the outsides
> scorch before the inside is done?
Sure. Just be sure the vegies are not cut too small. I would just cut
the carrots and potatoes in half. You can even cook the chicken and
vegies in the same roasting pan if you have a large enough pan. Just put
the vegies in the pan first, then place the chicken on top of the
vegies. The perl onions can be left whole (of course) and added into the
pan a little while later so they do not burn. Putting the chicken on top
of the vegies gives the vegies a nice added flavor, and the chicken too.
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