Father Feeds Flock!!!

Wanted something yummy, but leaning toward the healthy side tonight. Thought roasted chicken would work, so I paired it with wilted spinach, sauteed baby zucchini and carrot and for dessert... yummy goat cheesecake! First task was to brine the chicken breast.  I used skin on breasts cause I knew that it would help with the pan gravy I was going to make. Plus, crispy chicken skin is quite tasty. Whole pan full of spinach, yields just enough for three people.  Cooked with a little olive oil and butter. I pre-cooked the carrots and baby zucchini in the microwave, then sauteed them in butter with herbs d provence. Here is a close up of the mirepoix from when I roasted the chicken. I placed on the stove burner to get it bubbling, and added a cornstarch slurry. I removed the veggies, and added some chicken stock.  I plated it simply by alternating the veggies and placing a bed of  spinach on the plate and topped it with the roasted ch