Dinner Made Easy

Are you someone who thinks you can't cook?  

You can only make frozen nuggets and fries at home?  Can you cut a grilled cheese in half?  

Believe it or not, these are all the skills you need!  

Pick any vegetables you enjoy.  Maybe try a new vegetable!  I can promise that if you think you don't like vegetables, then you haven't had many that are roasted.  So damn good.

Vegetableprep

Ingredients I used:

Vegetables

Instructions:                                                                                                                                                  Okay this is super simple.  Baking sheet or pan (can line with foil if pan isn't non-stick or for easy clean up).

  1. Preheat oven at 400 degrees.

  2. Chop vegetables into florets, quarters, slices and chunks (except the beet, leave it whole while roasting, also pick a smaller beet) approximately all the same size.  Mine are about 3/4 inch thick. Don't worry, it's fool proof!

  3. Pile onto the pan and add half the amount of oregano, 1 tbsp of thyme, the rosemary, 1/2 of the oil and salt and pepper.  Add the parm, if you wish.  

  4. Get your hands in there and toss to coat evenly.  spread the veg in a single layer on the pan.

layerofveggies

  1. Rinse chicken and cut off any pieces that are discoloured or fatty.  

  2. Place in pan and rub the rest of the oregano, the rest of the thyme, sage and salt and pepper.  I usually don't add oil to my chicken, but feel free to add if you would like. 

  3. Reduce the heat to 350 degrees, the chicken goes on the lowest rack and cooks for approximately 30-35 minutes with the bone in and depending on size.

  4.  Baste the chicken halfway through cooking.   

Chicken

  • The vegetables will go on the top rack while chicken is cooking.

  • After about 30-35 minutes, or until the chicken is cooked, remove from the oven. Remove the chicken from the pan and let rest on a plate with foil or a lid covering.  Leave a little vent for steam to escape.  Give the chicken about 10 minutes like this so that the juices don't run out.

  • Place the vegetables on the lower rack for another 5 to 10 minutes to crisp up.  This depends on how big the vegetables were cut up.

That is it to make a chicken dinner for 4 or 4 dinners/lunches in the oven!  It is literally as easy as making chicken nuggets and fries but so much healthier and very delicious! This is my favourite Go-To dinner.

Bon appetit.

Michelina

 

 

Recipes, CreateTeenna TsangComment