I haven’t been spending much time in the kitchen recently, which actually surprises me! I kinda thought (had a fantasy) that after I conquered my goal of “learning how to cook” last year, I would become Martha Stewart and make elaborate dinners every night. Instead, we order take out, buy already cooked roast chickens from Whole Foods or make a very simple (and very boring) dinner. As the saying goes…”you can’t change a dog into a cat”. I may now know how to cook, but that doesn’t mean my natural inclination is to do so. I am my mother’s child and all.
So, rather than get down on myself, I decided to wait for inspiration.
And the inspiration came from spending a long weekend in Asheville, North Carolina. Something about that idyllic town and the fall weather I experienced when I was there made me want to cozy up in sweat pants and make stews, roast chickens and bake cookies. That place made me want to nest! Actually, if I lived in Asheville, North Carolina, I would probably just bake pies and have babies.
On our flight back to LA, I was reading Oprah Magazine (don’t you just love her?) and came across a roast chicken recipe that I knew was my perfect intro back into the kitchen.
It was so easy to make, absolutely delicious and made the whole house smell divine! Enjoy!
Roast Chicken with Green Beans and Artichokes
ingredients: serves 4
1 whole chicken cut into 8 pieces/ 1 tbsp dried oregano/ 1 tbsp kosher salt/ 1 tsp ground black pepper/ 1/2 tsp crushed red pepper/ 4 scallions, coarsely chopped/ 8 garlic cloves, crushed/ 3 tbsp olive oil/ 3/4 cup of white wine/ 3/4 cup chicken broth/ 1 pound of fresh pork chorizo or chicken sausage/ 2 cups fresh green beans/ 1 cup frozen artichoke hearts/ 1 lemon, sliced into 1/4′ thick rounds/ 1/4 cup chopped flat-leaf parsley
preheat oven to 400. season chicken with oregano, salt, pepper and crushed red pepper. Place chicken, scallions and garlic in a large roasting pan and drizzle with olive oil. Roast until chicken starts to brown, about 30 minutes. Add wine, chicken broth, and sausage to the pan and roast an additional 10 minutes. Flip sausages and add green beans, artichoke hearts, and lemon slices, making sure vegetables are partly submerged. Cook until vegetables are tender, about 10 minutes more. Season with salt and pepper. Garnish parsley and serve.