Chicken Thighs roasted with garden herbs and Skillet curried sweet potatoes.

I thought the fresh vegies and herbs were to pretty on these chicken thighs I roasted the other day.  It looked just as cool when I took it out of the oven, and tasted great, too.  But we were all so hungry I forgot to take a second picture. 

And it tasted great, too, served along side sweet potatoes and last summer's canned green beans.

For the chicken, I drizzled some lard in the bottom of the pan and then swirled it around to coat the bottom and sides.  As I placed the thighs in the roaster, I rubbed them meat side down in the lard and then flipped them over. 

I covered them with salt and pepper, and then sprinkled on diced carrots, celery, and onion.

Then I sent the girls out for some basil.  But it seems they weren't quite sure which was basil, because they also brought in some sage and parsley.  So I used it all.  Rinsed it and tore it up. 

Wasn't it lovely?

For the Sweet Potatoes I peeled the sweet potatoes and cut them into chunks about 1" x 1" x 2".   I drizzled some olive oil in my big cast iron skillet and heated it up a bit.  Then I added the sweet potatoes and cooked them, covered, on medium heat until slightly softened and slightly browned, stirring occasionally.  Then I poured over about a half cup of water and again covered the pan until the potatoes were mostly soft.  I sprinkled them generously with curry; and finished it off with a dash of salt and a light sprinkling of sugar.  I stirred it all together and it was ready to go.