The prep took maybe twenty minutes, including wine breaks. I had bought two bags of pre-washed mini-potatoes that were mixed in color; some yellow, some red and some purple. The potatoes were small enough to use whole without pre-boiling. I chopped some kabocha squash, a couple of beets, enoki & oyster mushrooms, onion, celery, carrot, and sweet potato, put them all in the bottom of a roasting pan and added a cup or so of chicken stock.
The chicken was stuffed only with seven garlic cloves and I patted a bunch of sea salt on the skin.
Cooked it at 450, rotated it after forty minutes and cooked another twenty. Meanwhile, we made red rice in the rice cooker. Easy peasy.
Plating the chicken, I sprinkled it with a touch of 5-spice. Oh man, what a great dinner. We couldn't eat fast enough. I love those meals that are so delicious they taste bad for you!For desert we had a scoop of vanilla bean ice cream (Haagen Dazs), with equal amounts vanilla yogurt, vanilla soy milk and eggnog. What a finish. Then we lay around for the rest of the evening, stuffed and happy.
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| ready to serve |
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| the raw ingedients |