Umami Chicken And Veggies

If you aren’t familiar with the term “umami” you are probably not alone. From the Japanese, the word umami can be translated as “pleasant savory taste,” and indeed, it is just that.

It is now considered in food circles to be one of the five basic tastes which also include sweetness, sourness, bitterness, and saltiness. If you’ve never had this flavor sensation, you are in for a treat. You may be asking yourself where you can find it. Your Two Chums are here to help. While a number of foods are considered to be in the “umami” category (sundried tomatoes, anchovies, soy sauce for example) if you are looking to try something “umami”, look no further than your local Trader Joes.

This Umami Seasoning Blend can be used on virtually any savory food to enhance and enrich flavor…meats, soups, eggs…whatever you can think of, try it. Here are the ingredients in this yummy seasoning:
KOSHER SALT, DRIED ONIONS, GROUND MUSTARD SEED, PORCINI MUSHROOM POWDER, WHITE BUTTON MUSHROOM POWDER, CRUSHED RED PEPPER, BLACK PEPPER, DRIED THYME.
This 2.1 oz jar sells at Trader Joe’s for $2.99. A real bargain we think. If you don’t have a Trader Joes close by, you can also order this great seasoning from Amazon for an upcharge.

We recently used this on chicken. That obviously doesn’t seem like a big deal. But what made this chicken dish different was not only the yummy seasoning, but the method for cooking it. If you are a fan of Pinterest you may have recently seen the many “recipes” for one pan dinners. This is a variation on one of those recipes, which we would really call a method since the idea here is very basic. It is the option of spices or herbs you decide on that will determine the flavor you prefer.

The basic method used here yields tender, juicy chicken with crispy skin and delicious roasted veggies.

This method is simple. On a baking sheet add a generous layer of your favorite vegetables. For this we used, green beans, onions, carrots, mini sweet peppers, and yams. Other good options are broccoli, cauliflower, brussels sprouts, beets, parsnips, turnips, asparagus, leeks, and mushrooms. The combinations are endless. Though we have not tried them, it is suggested that leafy vegetables like spinach, or those really high in water content like zucchini, do not work as well because they put out so much liquid, the vegetables end up being steamed rather than roasted. It is the roasting that produces the sweet crispiness that gives the vegetables so much flavor when cooked this way.

Once you have your vegetables cut into pieces and arranged on the baking sheet, drizzle them with some good quality olive oil and sprinkle generously with some salt and pepper, or whatever spices you choose. Next add pieces of chicken directly on top of the vegetables. Bone-in chicken with the skin on, whether white or dark meat, works best.

This is the basic method. You make it your own when you add the flavor with herbs and spices. You could add some fresh or dried oregano, thyme, or rosemary. You could also add some lemon or orange zest for a citrus flavor. Lemon and thyme are a good combo as are orange and rosemary. You can also add some garlic salt in place of plain salt or add some garlic powder or add fresh minced garlic to the olive oil. There is also the option of adding some curry powder, or cumin, or chili powder for a whole different taste. Experiment and see what you and your family enjoy.

This time around, in addition to the basic salt and pepper, we added dried thyme to the vegetables and Trader Joe’s Umami Seasoning directly on the chicken. For more intense flavor, loosen the skin without removing it altogether, and lift the skin while you sprinkle whatever seasonings you are using in between the chicken meat and the skin. Keeping the skin on the chicken pieces when cooking, helps to keep the meat moist and juicy, and adds moisture and flavor to the veggies as they cook. The skin releases both flavor and fat to naturally baste the chicken and the vegetables.

If the chicken pieces are fairly small, you will want to cut the vegetables accordingly. The bigger the chicken pieces are the longer you will need to cook them, so the vegetables should be cut larger too. Roast the chicken and veggies in a 500 degree oven (yes, that is 500 degrees, it is not a typo) for 50 minutes to 1 hour depending on the size of your chicken pieces and vegetables.

Most every post on Pinterest we found using this basic method, added some pieces of russet potatoes which roast up nicely and deliver a meal simply using just your oven, and one pan. My family is very partial to mashed potatoes so I resorted to making this a two pan dinner. But this chicken, especially with that Trader Joe’s Umami Seasoning was really a big hit! This was about as simple a method for making dinner as you can get and the end result was satisfying and delicious.

Give this one a try, we are sure you’ll be glad you did 🙂