This dinner was a test-run for a dinner get-together than never happened. My bad. I got the basic idea from my latest Rachel Ray magazine (I think for February) but I will definitely tweak it for next time.
I made mashed potatoes (about 4 smallish medium red potatoes, I believe) with skim milk, butter, salt, and pepper. Added lemon rind but I think some grated parmesan cheese would be even better. Oh and some chopped sun dried tomatoes would give the potatoes a little kick I think.
Seasoned the chicken with salt and pepper, and spooned some of the mashed potato underneath the skin. Drizzled olive oil over the chicken and sprinkled with some more pepper and...shoot, thyme? Rosemary? I don't remember :\ Anyway, I also added to Rachel's recipe by baking the chicken over a veggie medley of carrot, celery, and onion. I don't have a roasting rack, so putting the chicken on top of something helps me to avoid that nasty mushy unappetizing chicken crap that you get if you would bake the chicken in a pan like mine.
Anyway, it was hella good, although I think it could be improved. It needs a little something to make it really *pop*.
I served this with garlic bread that I made from some leftover hot dog buns (don't you hate how there are always more buns than dogs?) and the leftover potatoes.
1 comment:
awww! that looks good!
we still need to get together when everyone is healthy again!
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