Join us for August's Cut & Cook!
-- We will have some fun cooking another great dinner together for a great cause: Residents of the men’s emergency shelter in Rockville run by the Montgomery County Coalition for the Homeless.
-- We welcome all ranges of culinary abilities…from professionals to “all I know how to cook is toast, and I usually burn it!”
-- With our new pay & play RSVP process, don't worry about picking up groceries for the meal. We'll take care of the shopping!! All you have to do is show up, cook and have fun :)
-- Notice the slightly reduced cost for the Cut & Cook due to loyal participation/donations from you, awesome members and our amazing, cost-savvy shoppers!
-- If you'd like to contribute and can't make it, you can always contribute at [masked] toward purchase of ingredients. And thanks!
We look forward to cooking with you!
What's Cooking? - Chicken Roasted on a Bed of Vegetables
2 pounds chicken thighs and drumsticks a mix of vegetables (like onions, garlic, carrots, celery, potatoes and/or broccoli) olive oil 1-2 tablespoons balsamic vinegar salt and pepper, to taste fresh parsley, chopped dried herbs (thyme, rosemary, oregano)
Heat the oven to 425°F.
Wash and prep your preferred vegetables and cut into bite-sized pieces. Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs.
Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables.
Bake for an hour or until chicken is done. Let the chicken pieces rest on a serving platter. Mix vegetables in the baking dish and roast 5-10 minutes longer if needed. Garnish with chopped fresh parsley.
Total Time: 75-85 minutes
Yield: 4-6 servings Source: wishfulchef.com