Sunday was chilly and rainy, putting me in the mood for chicken soup. The thought did not appeal to Joe. So, with many flavors of the desired (link) Asian-variety liquid, I oven-baked a substitute with more bite.
Ah, compromise...
Skinless, bone-in chicken sprayed with EVOO from my mister was breaded with cornmeal; seasoned with garlic powder, paprika and pepper; sprinkled with lemon. Sliced in were white and sweet potatoes; a large sweet onion; cloves of garlic; fresh ginger galore. I topped the whole shebang with lots of shaved carrots and more seasoning, then gave it another spritz of oil. It baked, uncovered, for an hour at 350 degrees.
The big surprise came in the flavorful crisping of the carrots. Please check out the spinoff, posted separately, for a side of slightly-thicker julienned carrots, oven-baked with ginger and whatever... and called
"Carrot Fries".
Buon Appetito... ♥-Healthy
