This week would be a good week to try your hand at baking a whole chicken. Don’t be nervous, it’s really quite easy. One of the great things about baking a chicken is that you’re left with delicious chicken meat to use during the week in other recipes.
Perfectly Roasted Chicken
1 4-6 pound roasting chicken
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1 lemon, halved
2 cloves of garlic, cut in half
1 tablespoons butter, melted
4 carrots cut into 2-inch chunks
1 yellow onion, sliced
1 head of broccoli, chopped
1/2 pound of small red potatoes, scrubbed and sliced in half
1 tablespoon olive oil
Preheat the oven to 425 degrees F.
Unwrap the chicken and remove the giblets from the inside cavity. Thoroughly rinse the inside and outside of the chicken and pat it dry with a paper towel.
Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper inside the chicken. Stuff the cavity of the chicken with both halves of the lemon, the garlic and the thyme.
Rinse the vegetables well. Scatter the vegetables around the baking pan and place the chicken in the center of the pan on top of the vegetables.
Pour the melted butter over the chicken. Sprinkle the chicken and the vegetables with 1/2 teaspoon salt and 1/4 teaspoon pepper and drizzle the olive oil over the vegetables.
Mix the vegetables well so they are all evenly coated.
Roast the chicken in the oven for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh. Remove the chicken and vegetables to a large plate and cover with aluminum foil for about 15 minutes.
Slice the chicken and serve with a side of rice and a green salad, if you’d like.
California Club Wrap
1 cup cooked chicken, chopped
2 slices of cooked bacon
1/2 cup shredded lettuce
1 tomato, sliced and chopped
1 small avocado, cut into slices
2 tablespoons of ranch dressing
2 flour tortillas
Spread the ranch dressing on each tortilla. Place the chicken over the ranch. Add the bacon, lettuce, tomato and avocado and carefully roll the tortilla.
1 tablespoon olive oil
1/2 large onion, chopped
1 clove of garlic
1 yellow bell pepper, cored, seeded and chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
a pinch of red pepper flakes (optional)
1/2 teaspoon salt
1 15-ounce can diced tomatoes, undrained
1 cup chicken broth
1 teaspoon dried basil
1 cup chopped cooked chicken
pepper, to taste
Cook the onions in the oil over medium-low heat for 8 minutes, until translucent. Add the garlic and cook for 1 minute more. Add the yellow bell pepper, chili powder, cumin, red pepper flakes and salt and cook for 1 minute.
Open the can of tomatoes and add to the pot. Stir in the chicken broth, the basil and the chicken and bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Garnish with sour cream, crushed corn chips or grated cheddar cheese if desired.
2 cups chicken broth
the vegetables from the baked chicken dinner
salt and pepper, to taste
In a medium saucepan, heat the chicken broth. Meanwhile, in batches, coarsely puree the roasted vegetables in a blender or food processor fitted with a steel blade.
Pour the pureed vegetables into the pot and stir well. Bring to a boil and reduce heat to a simmer. Cook for 5 minutes, remove from heat and serve.
Breakfast Burritos for Dinner
2 flour tortillas
1 tablespoon butter
2 eggs, lightly scrambled
3 pieces of cooked bacon, crumbled
1/2 cup shredded cheese
Heat the tortillas in the microwave for 2-3 minutes, until warm. Set aside.
Melt the butter in a large skillet. Add the eggs to the pan and cook for 1 minute. Add the cheese and the crumbled bacon to the skillet and continue to cook with the eggs.
Divide the egg and bacon mixture between the two tortillas. Fold and enjoy.
TIP OF THE WEEK: There are very few dessert recipes around to serve 1 or 2 people and I hear you! I hear you asking me for them and I promise I will deliver. I’m working on several right now and hope to have a few of them perfected and out to you soon. But here’s an idea…
Purchase a log of cookie dough at the grocery and leave it in the freezer. When you want a cookie or three, slice the cookie dough and bake them in the oven.
- GROCERY LIST
- 1 4-6 pound roasting chicken
- ranch dressing
- flour tortillas
- dried thyme
- chili powder
- ground cumin
- red pepper flakes
- 2 cans chicken broth
- 1 15-ounce can diced tomatoes
- shredded cheddar cheese
- 2 onions
- ½ pound small red potatoes
- 1 yellow bell pepper
You might also find these links to weekly menus helpful: