One of my favourite meals to make lately is a week night version of Sunday chicken dinner. Using bone in breasts gives you all the roasty goodness with less time and the roasted vegetables are a flavourful, healthy side. What mom doesn’t love to see her kid gobble down carrots, parsnips and potatoes, stating how yummy these ‘fries’ are? Both the fries and the chicken cook for the same time so while the chicken is browning I prepare the fries. It’s a quick prep dinner leaving lots of time to spend catching up with family about the day.
I made HP sauce earlier this year, from Canadian Crafter and with this chicken it was as close to the perfect dinner as I can get. If you ever have a plethora of plums I strongly recommend trying this out. If not, I suggest getting to know me really well and maybe I’ll send you a jar.
4 bone on chicken breasts
about a tbsp of olive oil
2 chopped garlic cloves
a branch of rosemary
In an oven safe pan heat olive oil over medium heat. Generously salt and pepper the chicken and place skin side down in the pan. You want the chicken skin to get a gorgeous, crispy golden brown. I find this is about 5-7 minutes. If the chicken is sticking to the pan it’s telling you it’s not ready and to leave it alone for a few more minutes.
Flip the chicken over so it’s skin side up and sprinkle the garlic over top. I placed a branch of rosemary on top of the chicken.This adds a hint of rosemary and makes your whole house smell amazing.
Place the chicken in the oven at 350 for about 45 minutes. The internal temperature needs to reach 165 F so cooking time depends on how large the breast is (there is no way for me to type that without giggling).
Let the chicken sit for at least 5 minutes after removing it from the oven. Resting the chicken after will make sure that the chicken maintains its juiciness. Cut into it too soon and all the wonderful juice will pour out leaving a dry chicken.
Root Vegetable Fries
3-4 medium carrots
3-4 medium parsnips
about a tbsp of olive oil
salt and pepper
seasonings of choice
I find the potatoes work best cut in half and then wedged into 3-4 pieces. Cut the carrots and parsnips into fries that are similar in size and thickness. You want them to all cook at the same rate so consistency in size will ensure a better finished fry. Toss all the vegetables with olive oil, salt and pepper and seasoning. I’ve used paprika, chipotle, seasoning salt and lemon pepper. All were delicious.
Spread the fries in a single layer on a baking sheet and place in the oven at the same time as the chicken. In about 45 minutes you’ll enjoy a fabulous, delicious chicken dinner.
Here’s how this meal fits into my families weekly dinner plan, Weekly Meal Plan.