Guest Bloggers: Kyra's Roast Chicken and Romanesco Cauliflower and Potatoes - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Bloggers: Kyra's Roast Chicken and Romanesco Cauliflower and Potatoes

When Scar­lett was tiny she used to visit the day care at my club/gym while I worked out. Each day you could count on the same tod­dlers to be there, and they all became such sweet friends. There was the mis­chevous Blake with the gor­geous grin or the effu­sive Ella who would round-up the girls for a seri­ous ses­sion of dress up. Then, of course, there was Chase–The boy with the impos­si­bly long eye­lashes (why do the boys always get them?). Chase had a cun­ning charm he would use to pinch snacks from unsus­pect­ing friends. He'd sidle up next to a kid who had the snack he most cov­eted and would smoothly snatch it. Scar­lett always got so ticked off, but I thought he was the great­est. I couldn't believe his finesse. Now, a few years later, Scar­lett and Chase share snacks enthu­si­as­ti­cally. I've also got­ten used to shar­ing a cof­fee with his mom, Kyra.

A friend who is so remark­ably direct, I think I've met my match. Kyra has one of the biggest hearts and can be a voice of unwa­ver­ing rea­son that cuts through the clut­ter of my day. If only I had Kyra as a friend sooner. She's so kind when I asked her to cook with her chil­dren (Chase and the 6-but-going-on-16 Nicole), dur­ing what was a hec­tic week for her, she didn't smack me across the face. Instead she eagerly agreed. I'd heard the lore of her roasted chicken and had to get my hands on it. "This is one of the eas­i­est dishes with a prep time of 20 min­utes," Kyra promises. "I can set the timer on my range and go to the park with the kids. Then, when I get home exhausted with hun­gry kids, there is a deli­cious meal ready to eat." Sign me up.

Roasted Chicken and Romanesco Cau­li­flower and Potatoes

3 stalks organic cel­ery, chopped
6 organic rain­bow car­rots, chopped
2 to 3 small organic onions, cut into quar­ters
900 ml organic chicken broth
6 to 8 organic pota­toes, cut into quar­ters
1 head of Romanesco cau­li­flower, cleaned and chopped
1 table­spoon dried oregano or chopped fresh
1 table­spoon dried thyme or chopped fresh
1 table­spoon dried rose­mary or six sprigs fresh
1 table­spoon olive oil
salt and pep­per to taste


Pre­heat oven to 350.

In a large glass pan, mar­i­nate organic, flat­tened chicken (Kyra rec­om­mends Rowe Farms but any butcher will but­ter­fly) overnight with fresh thyme, oregano and rosemary.

The fol­low­ing day, place chicken into a large roast­ing pan. Add broth, car­rots, onion, and cel­ery. Cook cov­ered for 1 hour.

After half an hour, place pota­toes in a sep­a­rate roast­ing dish, toss with olive oil, salt and pep­per. Place in the oven and roast for one hour until ten­der and brown.

Bring a pot of water to boil and add Romanesco cau­li­flower for three min­utes. After roast­ing for an hour, uncover the chicken and add the cau­li­flower to the pan. Fin­ish roast­ing uncov­ered for 30 minutes.

Kyra finds it easy to get the kids involved on this dish because Nicole "likes to do the chop­ping" while Chase loves "mix­ing." And Mommy likes going into the other room and tak­ing a nap. I'm lying. Kyra didn't say that, but it sounded good. In Kyra's busy week, I bet this typ­i­cal mom, who strug­gles to find qual­ity time with her chil­dren, melted upon hear­ing Nicole's dec­la­ra­tion that she loves cook­ing because "I get to spend more time with you Mommy." I know I did when Kyra told me.



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