Multitasking is a myth. That’s what I discovered this week while listening to renowned neuroscientist Daniel J. Levitin talk about his new book, “The Organized Mind – Thinking Straight in the Age of Information Overload.” We simply switch attention from one task to another, which diminishes the quality of our work as well as our creativity. We fool ourselves into thinking we are multitasking, which releases the stress hormone cortisol. Doesn’t cortisol increase our propensity to put on belly fat?
Apparently unitasking is where it’s at. So put down that remote control, close the magazine, turn off the music and focus on this Apple Onion Roasted Chicken. You’ll reward yourself with a sweet, savoury and easy Thanksgiving dinner.
Apple Onion Roasted Chicken
- 1 chicken, patted dry
- 2 T each chopped rosemary, thyme
- 1/2 t Kosher salt
- 1/4 t freshly ground black pepper
- 4 apples, cored, thickly sliced
- 2 onions, thickly sliced
- 1/2 c Coconut Sap Seasoning Sauce, plus a few more tablespoons for basting and dipping
Preheat oven to 450F.
Place apples and onions in a roasting pan, add the Coconut Sap Seasoning Sauce and top with chicken seasoned with rosemary, thyme, salt and pepper.
Bake at 350F, basting several times with drippings or a little Coconut Sap Seasoning Sauce. Cook for 90 minutes or until the temperature in the dark meat is 180F. Let chicken stand 10 minutes before carving. Serve chicken with apples, onions and a little extra Coconut Sap Seasoning Sauce for dipping. Serves 4-6. Leftovers make fabulous pressed sandwich fixings as the apple onion mixture blends into a luscious spread.
Not interested in a chicken dish? Try this vegetarian Apple Butternut Squash Bake side dish.
Apple Butternut Squash Bake
- 1 medium-sized butternut squash, sliced 1/4-inch thick along the long narrow part with no seeds. (For another recipe: roast the bulge of the squash separately with a touch of olive oil and seasoning)
- 3 apples, thinly sliced on a mandolin, then cored
- 1 onion, thinly sliced on a mandolin
- 2 t finely chopped rosemary
- 1/2 c Coconut Sap Seasoning Sauce
- kosher salt and freshly ground black pepper
Preheat oven to 420F.
In a large casserole dish, combine all ingredients and arrange them loosely in layers as pictured, then bake for 35 minutes or until golden brown and caramelized. Serve hot or cold as a side dish. Serves 8-10.
- Have you seen the Thanksgiving Survival Guide? It includes a good video on spatchcocking.
- Want to know the coolest Thanksgiving facts, traditions and history?
- Coconut Sap Seasoning Sauce is available in Montreal at Avril Supermarkets. Check here for the store nearest you. If you can’t get your hands on Coconut Sap Seasoning Sauce, you can try well seasoned stock.
- Quit multitasking! How to unitask and get more done.
- Are you attending the sold out Hozier show October 29th? Have you heard Take Me to Church? Meet the artist: Andrew Hozier-Byrne.