We have a house full of guests, and our housekeeper, Marival, has finally succumbed to whatever virus is going around lately. So, while she is home suffering thru the virus, the cleaning of our guest rooms falls to us.
All of our rooms are rented, which means a lot of laundry as well as guests with various needs that our require attention.
We are also having a pergola built on our roof top, and supervising the workers is one more thing that takes time out of our day. Add to that our actual jobs that we get paid for and normal every day responsibilities and Kevin and I are kept busy these days.
Mostly, I am grateful for days like today because I am reminded of just how much abundance there is in our lives; though I will be very happy to see Marival healthy and back at work again!!
Busy days are perfect for a sheet pan dinner that requires a minimum of fuss to prepare and not a lot of pots to wash. Thanks, Canadian Living!! This recipe will serve 4 and is ready in under an hour.
Roast Chicken and Broccoli
1/2 cup packed basil leaves , finely chopped
1/4 cup white vinegar
1/2 cup olive oil
4 oil-packed sun-dried tomatoes . finely chopped
1 clove garlic , minced
1/4 teaspoon each salt and pepper
4 chicken legs with thighs, legs and thighs separated
1 Tablespoon oil
1/2 teaspoon each salt and pepper
1 sweet red pepper , cut in chunks
1 red onion , halved, then sliced lengthwise in 1/2 ” slices
1 head broccoli , cut in florets (about 4 cups)
Put it together:
Vinaigrette: In small bowl, whisk together basil, vinegar, sun-dried tomatoes, garlic, salt and pepper. Set aside.
Chicken and Veggies: Preheat oven to 450°F. Arrange chicken on baking sheet; drizzle with oil and sprinkle with salt, pepper. Toss to coat. Bake for aprox 20 minutes, depending on size of legs and thighs. Add red pepper and onion during last 10 minutes of baking. Bake until chicken is no longer pink inside and red pepper and onion are slightly tender.
Broccoli : Meanwhile, in pot of boiling water, cook broccoli for 1 to 2 minutes. Drain well.
In large serving bowl, toss together broccoli, red pepper and onion with about half of the Vinaigrette. Top with cooked chicken and drizzle remaining vinaigrette over chicken.