Baked Chicken with Mashed Sweet Potatoes and Peas

By now, I think you all know how much I enjoy making beautifully baked chicken. And as much as love it, baked chicken can only take you so far sometimes. Therefore, it’s a good idea to switch up the side dishes now and again so that you don’t get tired of having the same meal time after time. Here I serve it up with mashed sweet potatoes and peas dressed up with a little something extra.

Chicken: Coat the meat (I used thighs) in olive oil and season with garlic salt, pepper, marjoram, rosemary and ground coriander. Then place it in a 375 degree oven for 30 minutes (or until done).

Mashed Sweet Potatoes: Peel and cut the potatoes. Place in a pot and fill with cold water to cover the spuds. I originally salted the water when cooking, but I’ve since learned that salt should be added at the end. Once the potatoes are cooked, salt to taste and mash with butter. (Everything’s better with butter.)

Peas: I started with frozen peas and cooked according to the directions on the package. And then to do something a little different, I added a pinch of salt and a cap full of apple cider vinegar for a little extra pizazz.

Many will tell you that you eat with your eyes first. Therefore, it helps to make your food look pretty. (Look at all of the nice colors in the pictures here – doesn’t it make you hungry?) Also, a good food experience makes use of as many of one’s senses as possible. I don’t think that anyone would argue with taste being the most important one to get right, but smell, texture, sight, and sometimes even sound can all play a role. I encourage you to play with some of the other senses when planning your next meal.