Page 26 - MidWeek - July 20, 2022

26 MIDWEEK JULY 20, 2022
TSurfer Shares The Ultimate Healthy Meal
his week, I welcome Ezekiel “Zeke” Lau to our kitchen to share a
ROASTED CHICKEN AND VEGGIES
Ingredients:
LANAI
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little about the food he eats to keep him at the top of his game — and boy is he at the top of his game! Lau is a proud Native Hawaiian surf- er, who honed his wave-rid- ing craft in the waters off Ho- nolulu. He exudes the spirit of ancient surfing royalty.
• 6 bone-in chicken thighs
• 4 small Yukon gold potatoes, cut into 2-inch pieces
• 1 large onion, chopped into 2-inch pieces
• 2 carrots, chopped into 2-inch pieces
• 2 stalks celery, chopped into 2-inch pieces
• 1 cup bread crumbs
• 7 tablespoons olive oil
• salt, to taste
• pepper, to taste
• cooking spray, to cover pan
When he decided early on that surfing was his thing, his dad instilled in him the work ethic and discipline he need- ed to succeed. While the pan- demic was raging throughout the world, Lau joined the cast of The Ultimate Surfer and won the top prize.
Directions:
Preheat oven to 425 degrees. In
Today, he shares one of his favorite recipes while on the road, roasted chicken and veggies.
Surfer Ezekiel “Zeke” Lau and the author (top right) whip up roasted chicken and veggies (above). RUBEN CARRILLO AND RYAN SAKAMOTO PHOTOS
Transfer to a 15-by-10-by-1-inch baking pan.
In another bowl, add chicken, 4 tablespoons of olive oil, salt and pepper,
and mix well. Then add bread crumbs and mix.
Add chicken on top of vegetables in baking pan. Roast until chicken is at
170-175 degrees, about 35-40 minutes. Remove chicken and continue to roast vegetables for another 10 minutes. Stir vegetables when done and plate on top of chicken.
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a large bowl, combine potatoes, onion, car- rots, celery, 3 tablespoons of olive oil, salt and pepper, and toss to cover evenly.
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