Fall of Summer Roman chicken

Preheat oven to 425

potatoes

carrots

zucchinni

red onion

cherry tomatoes

balsamic

fresh oregano rosemary and thyme, mint and basil

olive oil

Put 1/2 cup balsamic in a saucepan on low heat, add chopped oregano, rosemary and thyme

On a large sheet pan, spread out potatoes and carrots, and anything else starchy cut to 1 inch pieces and drizzle w olive oil and sprinkle with salt

Put in oven while pounding chicken breasts to an even thickness... about an inch

Cut red onion to 1 inch pieces, halve cherry tomatoes, and add to pan, along with chicken. 

Salt and drizzle with olive oil and herbed balsamic reduction. Return pan to oven for 15-20 mins or till chicken is cooked.

Chiffon and add mint and basil before serving




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Rhubarb crisp



• Rhubarb Crisp
• 
  
• 2½ - 3pounds rhubarb, trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups)
  
• ¼-1/2cup white sugar
• 1 Tblsp lemon juice
• 1lemon zest

Crumble:

• ¾cup brown sugar
• ½cup all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• ½cup rolled oats
• ½cup pecans
• 6 Tblspmelted butter, plus more for greasing pan

Bake for 30-35mins at 375 degrees F.

Serve with vanilla ice cream. 

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