Instagram post by @savoringtheflavoring Katy Allan

My 6-year-old, Luke, walked up to me today as I cooked, put his hand on my boob + asked β€œCan I shake these?”. 😐 Luckily for him, there were some breasts up for grabs tonight after all - albeit of the chicken variety. How I did this Garlicky Sage Roasted Chicken Breast, Cinnamon Sweet Potato Mash + Garlic Spinach, aka one of the boys’ fave meals of all timeπŸ‘‡πŸΌ #savoringtheflavoring
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1. Chicken: (From True Roots cookbook) Preheated oven to convection 425 degrees. Drizzled a little olive oil into a large baking dish + stuck 3 bone-in, skin-on chicken breasts in there. Mixed up 8 minced garlic cloves + 4 tbsp minced fresh sage in a small bowl + poured enough olive oil in to cover. Stirred it all up + rubbed all over chicken. Seasoned with sea salt. Baked 10 min to crisp skin, then lowered temp to 375 + baked another 40 min. When finished, I let cool a few min, then sliced + put back in the baking dish with all the cooking juices for a few min before serving. <β€” (My secret chicken weapon, makes it so moist + yummy)
2. Sweet Potatoes: Cooked 3 rinsed sweet potatoes in the crockpot for 4 hours on high. Let cool + peeled off the skins, mashed + stirred in 1/4 cup browned @vitalfarms butter + a splash of vanilla + a few good shakes of cinnamon.
3. Spinach: SautΓ©ed several huge handfuls of baby spinach in olive oil, then stirred in the juice of 1/2 a lemon + seasoned with garlic powder + some basil sea salt I got in France. (I don’t even care about how douchey that just sounded. 😎) πŸ€€πŸ‘ŒπŸΌ

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