Broccoli Florets (1 bunch)
Red Onions (4)
Bone-In Chicken Thighs and Drumsticks (3 lbs)
Celtic Sea Salt
Coarse Black Pepper
Red Pepper Flakes
Abstract though it might be, I’ve always looked at the calendar year as if it were a day.
Spring is the morning. It’s a time for birthing new ideas and setting off on new journeys. Summer is the daytime. It’s a time for experiencing the full spectrum of life in all of its vibrancy. Autumn is the evening. It is a time for hearth and home, for reflection on the wisdom gleaned from a year, or a life, well lived. Winter is the night. It is a time for rest and letting old ways of things come to an honorable end. It is a time for grief, and the hope of what will be born again in the spring.
Many years ago, Kate and I learned the value of celebrating at the beginning of each season, in addition to observing the regular holidays connected to our spiritual life. Celebrating at the beginning of the season has helped us to be intentional about setting our focus on what that season will entail. To celebrate the beginning of Autumn, we host a feast. Together with family and friends, we look to hearth and home and reflect together with gratitude on the journeys we’ve taken and the life that we’ve experienced over the past year.
In planning this year’s menu, I wanted to highlight our shared Celtic heritage. To that end, I included a traditional bit of pub food common to the British Isles.
Here we go…
Preheat your oven to 425.
Create a glaze by combining the olive oil, balsamic vinegar, Celtic Sea Salt, coarse black pepper, garlic powder, and red pepper flakes in a medium sized bowl. Whisk thoroughly and set aside. It might be important here to revisit something integral to the way that I cook. I rarely (ever) measure out my spices. I always season to taste. I am a firm believer that preparing a bland recipe constitutes an unspeakable travesty.
Cut the onions into wedges. I find that slightly larger than bite-sized works well to provide the right aesthetic. Cut the sausage into bite-sized pieces. 1-2 inches.
Lay out the chicken, sausage, and onions on a sheet pan after brushing the pan with a coat of olive oil. Drizzle with the glaze, making sure to thoroughly coat the entire contents of the pan.
Roast in the oven for about 30 minutes.
Remove the pan from the oven and add the broccoli. Carefully mix the broccoli with the rest of the items in the pan ensuring that the broccoli is adequately covered with the pan juices.
Return to the oven and roast for another 30 minutes. The chicken should be cooked through at an internal temperature of 165 degrees.
Plate and serve.