Story last updated at 9/19/2012 - 12:46 pm
My youngest daughter just left the nest and I am no longer receiving the "what's for dinner?" text messages. My husband, however, is keeping the tradition alive by asking me as soon as he walks through the door. He works hard and appreciates a hot meal when he gets home. I'm happy to oblige.
Like most people, my days can get quite full and hectic. I have a full time job, am a freelance writer, blogger, assist my husband with his business and, in between, run a roller sports organization. It's a balancing act to say the least, but I love it. Cooking a decent, filling meal during the week can sometimes feel impossible.
I do try to cook ahead or make things that can morph into second round dishes, but after a while it seems like eating a week full of leftovers and I tend to lose interest quickly. Therefore, I try to whip up a little something special at least once or twice a week to not only let my husband know I love him, but also to keep myself interested in weeknight dining. Otherwise, he'd be eating microwave grilled cheese sandwiches and I'd be eating cold cereal every night.
We have been eating a lot of fish lately, so I am ready for a change. With the fall weather consisting of lots of wind and rain, comes the craving for comfort food and rich aromas wafting through the house. Roasting chicken is a perfect answer to that craving.
The problem is, the time invested in roasting a chicken is at least an hour and a half. I neither want, nor do I need a whole chicken. There are only two of us. The solution to my dilemma is roasted chicken thighs. Four is a perfect amount and I don't have to worry about storing a ton of leftovers. I cook them with Yukon gold potatoes and some carrots. Adding a glass of white wine and a Caesar salad, I have a delicious meal for two - on a Wednesday. Nicely done, if I do say so myself.
Yes, I'm an empty nester. The quiet in the house is deafening. I miss my Alex, our conversations and even the random "what's for dinner?" texts. Life has its coming and goings and now that it's just my husband and me, I look forward to romantic dinners for two. I think I'll invest in some candles.
This week I present to you a recipe that is not only easy to make, but pair it with a nice salad and you have a dinner for two: Roast Chicken and Root Vegetables. Candles are optional.
Until next time...
Eat and enjoy,
ROASTED CHICKEN & ROOT VEGETABLES
4 chicken thighs
2 medium Yukon potatoes
1 tablespoon garlic, minced
1 tablespoon fresh thyme (lemon thyme is a great option)
2 tablespoons olive oil
Salt & pepper
Preheat oven to 350¿. Wash and pat dry the chicken, place in large casserole dish. Quarter potatoes and add to dish. Peel and cut carrots into thirds, add to casserole dish.
Combine olive oil and minced garlic in small bowl. Baste chicken with mixture. Sprinkle salt and pepper on chicken and vegetables. Finish with thyme. If you don't have fresh thyme, use ½ tablespoon dried.
Cook for 40 minutes or until chicken is cooked through and the skin is golden brown.