Kim Kim Chicken and Roasted Vegetables

Sorry for the short hiatus everyone – summertime is typically a bit busier and I do not have as much time to spend in the kitchen! Last week I traveled to Singapore (again) for work, so do expect a post on my food adventures in the near future. This time around my husband joined me and I was so happy to show him around such a special country.

Unfortunately, I caught a virus on my way home from Singapore (thank you 24 hour travel days…) and have spent the last 4 days recuperating in bed. To make matters worse, the husband started his quarter close routine at work so he will be MIA for 10-14 days. Even though I am struggling to recover I want to keep on giving him nourishing meals to come home to. Yesterday I decided to quickly marinate some chicken thighs and create a one pan roasting dish using assorted veggies. It was a win-win; not too much work for me, but a lot of comfort for him.

Today I’m feeling a lot better and am finally on the mend. So now it’s time to gear up for the Fourth of July weekend! I’m planning on steaming up some smoky clams, tossing a classic Caesar salad, and serving a sweet galette for dessert. What’s on your menu?




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Grocery List

4 chicken thighs

3 red potatoes, quartered

¼ pound yellow wax beans

1 green onion, sliced lengthwise,

½ teaspoon cumin

2 tablespoons Kim Kim hot sauce (or something similar like Sriracha)

4 tablespoons olive oil

Salt and pepper to taste

Zest of ½ a lemon

1 garlic clove

Parsley to garnish


How To

About an hour or two before cooking, combine the chicken and potatoes in a large bowl. Salt and pepper generously, and toss to coat. In a small bowl, whisk together the cumin, Kim Kim hot sauce, and 3 tablespoons of olive oil. Pour the marinade over the chicken and potatoes. Toss to coat. Cover and chill in the fridge until ready to cook.

Preheat the oven to 425°F. Spread the chicken and thighs and potatoes over a sheet pan and place in the oven. Cook for 15 minutes. While the chicken and potatoes are cooking, prepare the wax beans and the sliced green onion in a medium sized bowl. Drizzle on the last tablespoon of olive oil. Next, grate the garlic clove over the beans, followed by the zest of the lemon. Add a touch of salt and pepper. Toss to coat.

After the 15 minutes are up, check on the potatoes and shuffle them around a bit. Then place the pan back in the oven for another 30 minutes. When about 15 minutes are left, remove the pan once more and add in the wax beans and green onion. Roast for the additional 15 minutes until the chicken is cooked through and browned. Garnish with fresh parsley and serve warm!



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