Wednesday, October 1, 2008

Roast chicken and veggies

No recipe -- just toss a chicken leg, potato chunks (I prefer Lady Balfour), carrots, and a quartered onion with a couple of tablespoons of olive oil, add a couple of sprigs of rosemary, and roast until done. (Or overdone, if you like that charred flavour as I do.)
Normally you'd add the veggies after the chicken was partly done, but everything was cooked (leftover from a crock-pot supper a couple of nights ago), so rather than just microwave the leftovers for tea tonight, I decided to warm it up by roasting everything.

Season with salt and pepper if desired, and serve.

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