Before I had a baby, I used to love cooking, probably even a little too much. I have two shelves in my pantry dedicated entirely to spices and condiments.
Now, back in the workforce and mother to a 1–year–old, I don't have the time or energy to give much effort to our family dinners.
As a solution to this growing problem, I have started cooking dinners that can accommodate everyone. Rachael Ray has some quick and simple recipes that will please most everyone under the roof. To learn about one fantastic recipe,
Any dinner recipe that requires only one pan makes me happy. This recipe has you roast veggies and chicken all at once and makes enough for dinner and leftovers.
What you need:
- One 3.5- to 4-lb. chicken — quartered, rinsed, and patted dry
- 2 1/2 tbsp. extra-virgin olive oil
- Salt and pepper
- 5 yellow-fleshed potatoes, such as Yukon gold, each cut into 4 wedges
- 4 thin carrots, peeled and cut into 2-in. lengths
- 4 thin parsnips, peeled and cut into 2-in. lengths
- 10 thyme sprigs
Now all you have to do is follow these easy steps:
- Position a rack in the upper third of the oven and preheat to 425°F. Place the chicken in a large roasting pan, rub with 1/2 tbsp. olive oil and season with salt and pepper. Roast for 10 minutes.
- Meanwhile, in a large bowl, toss the potatoes, carrots, and parsnips with the remaining 2 tbsp. olive oil and season with salt and pepper.
- Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
Additionally, you can add pretty much any vegetable you want — zucchini, bell peppers, onions, celery, etc. Before storing the leftovers, chop up the veggies, and chicken into smaller pieces. You'll have junior's meals all set and ready for a trip to the microwave.