This morning I woke up and smelled something so antithetical to roses that I would only wish it on my most hated of archnemeses. Parker, our teenage kitten, tracked poo(?!) onto the breakfast bar…in the area I finished a burrito bowl last night. And you know what? Smeared, oxidized avocado can look like poo! I sniffed it. And because my head and nose is stuffed in the morning, I sniffed it twice.
Reserved for the most hated of archnemeses.
And now for something (thankfully) completely different: roast chicken!
Autumn Roasted Chicken
Adapted from Real Simple
4 small crisp apples* (Empire or Braeburn), cut into wedges
2 leeks, halved lengthwise and crosswise
6 sprigs of fresh rosemary
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
8 small chicken thighs and drumsticks (4 of each, about 2 1/2 pounds total)
*If the apples you have on hand are not meant to be baked (such as McIntosh), you can still use them for flavor. They impart a wonderful taste to the leeks, but their texture would render them useless for eating.
Preheat the oven to 400° F. Toss the apples, leeks and rosemary with the oil, salt and pepper. Place the leeks in a layer in a large roasting pan. Scatter the apples on top of the layer of leeks and nestle the pieces of chicken, skin side up, among the apples and leeks. Season the pieces of chicken with salt and pepper. Place the sprigs of rosemary between the chicken. Roast until the chicken is cooked and the apples and leeks are tender, about 45 minutes.