I’d found the last batch of roasted quince to be a bit on the dry side, and was wondering what could be done to use it in a safer way [for me and my tempermental esophagus]. Using it as a bed for roasting chicken seemed a good idea. We had some new purple sweet potatoes to try, and so after tossing the diced veggies and quince in a little flavored olive oil, I came up with a mix of spices I thought would harmonize nicely: paprika, lavender, thyme, fennel seed…some garlic-scape salt….
The oven had been preheated to 375, the chicken was defrosted in the microwave, all the ingredients layered in a square Pyrex baking pan…splashed with some ice wine/brandy mix, and popped in the oven for an hour.
Word declared it FOOD, and insisted I write up the ‘recipe’. So. There. It’s bedtime now.