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Foodie Lit Time Travel

Time-travel is a favorite genre for me. (OK, it's not a genre,but it should be!!). Time travel let's us live in another era, correct past errors in a character's life and reminds us that is still magic in our lives. Here are a few books that open the doors to slip through time that I've reviewed, that call me to read them again and again! Check them out! Some of these authors have written more than one time travel novel. All have delicious paired recipes. 

Anna Belfrage. The Whirlpools of Time. 

Marian Eaton. Mysterious Marsh series  

Pam Eglinski. Broken Portal in Rocky Mountain Park. 

Claire Merle. Shadow Weaver. 

J. Schlenker. The Innkeeper on the Edge of Paris. 

Bring the hostages home.

Chicken with carrots and potatoes plated 4.jpeg

One-Pan Roasted Chicken, Carrots and Potatoes

The refrigerator is often my inspiration for recipes. What vegetables are there, what looks good, what’s left over?  And much to my suprise, I make a delicious, low cost, quick prep meal!  This week, I had some multi-colored carrots (that I get pretty excited about when I see them), small red potatoes and a red onion. Roasting immediately came to mind. So I pulled out some chicken thighs to roast with these colorful veggies. What spices? I keep a few spice rubs around, some homemade and some that I’ve bought. I used my go to homemade spice rub this time. I’ve included that recipe here although you can use your favorite or store bought as well. Most root veggies will work in this recipe if you wish to add more. The results? A dish that is crispy, filled with aromatic spices and a delight to look at. What could be easier or better?

One-Pan Roasted Chicken, Carrots and Potatoes

Serves 2


Spice Rub

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 1/2 teaspoon salt

1 teaspoon black pepper

1 1/2 teaspoon ground garlic

1 1/2 teaspoons ground onion

1/2 teaspoon coriander

1 tablespoon paprika

1/2 teaspoon ground red pepper, optional


  1. Place thyme and rosemary in a spice blender and blend to a powder.

  2. Add other spiced and pulse for a moment to combine. Store in a cool, dark location in a tightly covered container. Good for 3-6 months or longer.

  3. Combines well with chicken, fish, beef, potatoes and other root vegetables, and many other vegetables.

  4. Tip: I store this rub in an old spice container with a lid with perforations so that the spices may be sprinkled on food easily. As I make many different spice mixes, I always label!


Chicken and Vegetables

Small red potatoes, halved or quartered depending on size

1/2 red onion, thinly sliced

Multicolored carrots, sliced lengthwise

2 chicken thighs

2-3 tablespoons olive oil

1 tablespoon spice rub

Rosemary and thyme springs, chopped


  1. Preheat oven to 400F (200C).

  2. Mix onions and potatoes together.

  3. Place vegetables and chicken on parchment lined baking sheet.

  4. Drizzle all with olive oil. Sprinkle with salt and pepper.

  5. Generously sprinkle spice rub on chicken and vegetables.

  6. Dot vegetables and chicken with chopped rosemary and thyme.

  7. Bake for 40 minute or until the chicken registers 160F on a meat thermometer and vegetables are fork tender.

  8. Note: Carrots may be done before the chicken and potatoes. Remove from pan, reserve, and continue cooking the potatoes and chicken.


Expandthetable suggestions

  1. Roast other vegetables, such as cubed butternut or acorn squash, other root vegetables,  multicolored bell peppers, broccoli or cauliflower.

  2. Make it vegan: Substitute cubed tofu for the chicken, draining tofu before roasting.

  3. Use commercial spice mixes, as to your taste.

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