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!