Roasted Chicken and Vegetables

We had been talking about roasting a chicken for our Sunday dinner for a while.  We typically make our more time-consuming meals on Sunday because we don’t have as much time during the week to food prep.  We really like left overs, and this is a good way to stick with healthy foods.

When we went grocery shopping this weekend, I had it on my list and we looked at chicken for ever.  I wanted to buy an organic chicken, but was shocked that is was $18 for a 5lb. chicken.  After coming to my senses, I knew we needed to go with this organic chicken and could rationalize the cost since it was going to be our meal for two nights throughout the week and I was also going to make chicken broth from the carcass.  We also bought some organic potatoes, carrots, and onion to make this meal a 10 out of 10.  While Matt was prepping the chicken, I was pealing/cutting/washing vegetables.  Look what I found, a heart potato!

IMG_0095

Matt prepped the chicken by salting and adding pepper to the inside.  He also sliced a whole lemon and added rosemary.  He greased up the outside of the chicken with safflower oil and then added salt and pepper to the skin.  He added the thermometer, the one that rings once it hits the desired temperature, into the breast, and popped it into the oven.  I also put in the pan of seasoned potatoes, carrots, and onion for about 45 minutes.

Our friends Matt and Diana have a mean garden and bring us fresh produce often.  We are very fortunate 🙂  While the chicken was in the oven and almost ready, I cut up the beet greens and sautéed them with olive oil, garlic powder, and salt/pepper.

IMG_0100

Once the chicken was done, Matt let it rest on the counter to cool before he cut it up into pieces.  Look at this amazing golden skin!  I felt like we were getting ready to sit down and eat Thanksgiving dinner….hehe.

IMG_0096

Matt is a professional meat carver, so he took it upon himself to cut the chicken up and assign who was going to eat what pieces each night.  He was trying to give me the breast both nights cause he just loves dark meat.  He is a little bossy when it comes to his meat….  I didn’t fall for his game, because I love me some chicken wings 😉

IMG_0098

Once the chicken was cut up, I prepped the plates with the chicken, veggies, and sautéed greens.  Talk about a well-balanced meal! YUMMY!

IMG_0099

After we devoured this delectable meal, we took all the left over bones from our plates and placed them with the carcass into a freezer bag.

IMG_0097

I am not letting this $18 chicken go to waste!  It was great meal and the left overs were just as good.  Now to enjoy the chicken broth from this bird.

Question: Do you consider roasting a chicken as a “quick” meal?

Advertisements

2 thoughts on “Roasted Chicken and Vegetables

  1. yep- throw it in the oven and no worries!!!! Def. when you spend that kind of money for a good bird, you should use the bones to make a nutrient-dense broth. You’ll never go back to the store-boughten kind again!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s