Apricot-Dijon Glazed Chicken and Roast Veggies | Recipe Report Card

7 Jan

OMG! Tonight’s dinner was a huge success! I started it at 4:10 pm, put the veggies in the oven at 4:25, put the chicken in at 4:30, and left to get the Bug at 4:45 after quickly basting the chicken and shaking the veggies. Dave took out the chicken and Brussels sprouts at 5:00 and the rest at 5:15, and he even had dinner on the table waiting for us when we got home. And for cleanup, we had one pot, one baking dish, and one roasting pan. This was pretty much a dream weeknight meal.

OK, down to business.

Apricot-Dijon Glazed ChickenMartha Stewart Living October 2004

  • Meal: dinner, 1/7/15
  • Kid tried?: Yes.
  • Keeper?: Absolutely
  • Cook’s grade: A+. This used to be in my standard repertoire because it was an easy way to make tasty chicken, but in the interest of eating less food with goop on it, I phased it out. Dave reminded me of it, actually, and it was as simple to put together as I remembered. The sauce has three ingredients that don’t even need to be measured carefully–approximate amounts are fine. As I boiled down the sauce, I peeled and cut the veggies for the roast veggies (see below). However, after pouring the sauce on the chicken, immediately put water and soap in the pot. Otherwise, it is a bear to clean. I do a combination of thighs and breast, since Dave prefers white meat.
  • Kid’s grade: A+. The Bug will eat any meat with goopy sauce on it. Dave will often give her BBQ sauce with her chicken to encourage her to eat it, but I just can’t bring myself to do that (at least, not more than once a week). Knowing exactly what went into this sauce, I felt better about it. She ate the sauce first, then a few bites of chicken. Then, as usual, when she saw the dogs eating dinner, she became interested in her own dinner again and finished up the chicken and asked for more! This has not happened with meat in a long time.

Roast vegetablesHow to Cook Everything (I forget which page, but here’s virtually the same recipe)

  • Meal: dinner, 1/7/15
  • Kid tried?: Partially
  • Keeper?: Yes
  • Cook’s grade: A. An issue of Martha Stewart Living a while back recommended roasting veggies whenever you have something else in the oven, and I used to be better about this. It’s a great way to use up any root vegetables that are lying around, and since root veggies last a long time, it’s kind of worth keeping a few on hand. It’s also a good way to expose your kid to a few “new” veggies. I roasted a parsnip, red potatoes, shallots, and Brussels sprouts, pulling the sprouts out after about 45 minutes and leaving the rest in for about an hour. Our roasting pans are well used, so they never quite come “clean” anymore, but beyond that, which is our own issue, clean-up was fairly easy.
  • Kid’s grade: B. When she thought the parsnip was apple, she was willing to try it, but she was not willing to try something that was “like apple.” Nor was she willing to try the potato. After an initial “no like” to the Brussels sprouts, I told them they were little trees and, giggling, she tried a few “leaves” off the trees. Then I looked over and she had popped one in her mouth and ate it all. Considering veggies have been a hard sell the past few weeks, I consider this a success.

Cooking tips for busy parents:

  • If you’re in a rush, prep the veggies while the sauce cooks down. That buys you 15 minutes.
  • Choose veggies that don’t require peeling. I peeled the parsnip and shallots, but not the potatoes. I cut the shallots in quarters and cut everything else in smallish but not terribly small pieces.
  • You can skip basting the chicken. If you’re cooking a breast, the sauce might slide off it a bit, but it won’t ruin dinner.
  • If you have a child who is sensitive to “hot! hot!” food, as mine is, put the veggies in, then the chicken 15 minutes later. You’ll be at the oven every 15 minutes for an hour, but the hottest food will have time to cool down before it gets on the table.
  • It bears repeating: put hot soapy water in the pot and baking dish as soon as you take the sauce/chicken out. It makes cleanup so much faster.
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