Baked veggies and chicken maryland

A delicious dinner made by my wife: baked chicken and roasted veggies with rice

The other day (7 May 2012, to be exact) my DW cooked me a lovely dinner before rushing off to eat hers outside with her friend. As you can see, it was really yummy. No matter how many times I tell her it was delicious, she doesn't seem to believe me! She didn't get to eat it because the second maryland piece was consumed by my housemate.

Main ingredients were balsamic vinegar, some soy sauce, honey, and wine (just a bit of white wine, from memory). It was probably also seasoned with a bit of salt and pepper.

The two maryland pieces were baked in a Pyrex container, which was placed inside a sealed oven bag. It was the first time we cooked in this way. I think it worked well as a method of keeping the chicken moist and preventing the top skin from charring too much.

Oven was probably set to around 180°C, and the chicken cooked for about 20–30 minutes. 

The veggies were pumpkin and dutch cream potatoes, both from our patch. Seasoned with dried mixed (Italian?) herbs, olive oil, salt & pepper. The veggies were baked with garlic (not peeled). The organic garlic we use is so different to the Chinese fumigated garlic that I used to buy many years ago. When baked, certain types of garlic (such as Monaro purple) becomes this mild garlicy creamy paste wrapped inside a skim... it's fun just popping a clove in my mouth and sucking out all the goodness out of it. Hehehe!

The chicken and veggies were served with medium grain rice and garnished with parsley (also from our patch). I hope the next time my wife cooks this dish (or improvises a similar dish, which is more likely), she will be home to eat it with me.