A Recipe for you on day 41 of 210 of Giving up Sweets

I will divulge to you the best way to cook a quick meal that is delicious and nutritious. You can cook it for any number of people from one on up…

Now that is sweet with no need for a dessert!

ROAST CHICKEN AND VEGETABLES

I use boneless breasts normally but have done it either way.

Here’s the way I did it last night:

In your roasting pan place the chicken in the middle like they are the castle.

And then surround the castle with a moat of:

  • Potatoes, any kind (cut up, not peeled). I like to use sweet potatoes or those little round purple and white ones because they look so festive.
  • Carrots, cut up – peel if you care about having peeled carrots. (I don’t always put the carrots.)
  • Brussels sprouts*, quartered
  • Onion (yellow or white)

Drizzle with olive oil and stir around to make sure to get those veggies a good coat.

Sprinkle with salt, pepper, and Italian seasoning

Roast, uncovered, at 375 for 30 minutes or until chicken is no longer pink and the veggies are fork tender.

Prep time is about ten minutes. And, it’s more delicious than anything you will find out to dine. Really. And, it’s always good!

Let me know if you plan to try it!

The bottom of the roasting pan has some nice juices which I pour over the chicken when serving but next time I may even whip up a nice gravy out of those crusty flavorful drippings. To do that all’s you have to do is add a little flour and milk. But, the clear juices are really tasty and take no work.

Since I sometimes think I must be a real chef, I will even slice the chicken and pour the juice over it and surround the plate with the vegetables.

I’ve found that you can cute it up and feed even the pickiest eater.

The sweet potatoes and Brussels sprouts look so festive. It smells so nice cooking and it serves up real nice looking. And, besides the knife and cutting board, the cleanup only requires the washing of the roasting pan, plates and forks. That chicken’s so tender so no knife needed.

*When I was a kid my family served boiled Brussels sprouts (as well as okra) and I sure didn’t like them even though my mom would say they were so cute, like little cabbages. But, the roasting makes them just delightful. Try it!

8 thoughts on “A Recipe for you on day 41 of 210 of Giving up Sweets

  1. Yummy. I have cooked chicken like this but not with the veggies. Yes, will try. I like to put the breasts in the crockpot with a can of those tomatoes that have chilis in them and let it go for the day. You can eat some of the chicken, take the bones out then cube the chicken stick it back in the crockpot and add soup veggies. It’s very tasty also 🙂

    Liked by 1 person

      • My oldest daughter came to visit and showed me how to do it. Not sure why I never cooked that way before. But since then I’ve done many variations. Tonight I made roasted butternut squash. Yum

        Liked by 1 person

      • I love squash! Any variety. This last growing season 2 acorn squash grew themselves on the compost pile. This coming season I will try to grow some. Do you roast them face up or face down? I usually put them in a glass or ceramic dish and bake them in an inch of water upside down.

        Liked by 1 person

      • I drizzle in olive oil add some salt and pepper and roast either way. Today I followed a recipe for butternut squash soup that called for roasting upside down. I’ve never used water.

        Liked by 1 person

      • I never used to use water. Used to bake with butter and brown sugar but it isn’t healthy like that as you know. To keep it moist I put the water in. The squash absorbs the water and it’s so tender that way 🙂 Haven’t tried olive oil on squash but that does sound good. Yum.

        Liked by 1 person

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