Roasted Chicken and Root Vegetable Fries

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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.

Roasted Chicken

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.

Chicken pre oven

Golden brown, crispy skin chicken, ready for the oven

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 potatoes
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.

Scrumptious week night roasted chicken

Scrumptious week night roasted chicken

Here’s how this meal fits into my families weekly dinner plan, Weekly Meal Plan.

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Indian Spiced Masala Sloppy Joes

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One of my favourite ethnic eats is Indian but it’s hard to get a full authentic meal on the table in the time I have with two kids. It’s something I only seem to be able to do for special occasions. But as I’ve discovered new flavours and spices I’ve learned to play a lot  more and create fun twists on classic dinners like this. They’re quick and I can get lot’s of vegetables into them, which, in my eyes makes them awesome. So voila, sloppy joes with an Indian flare.

I’ve  used more veggies then in a traditional sloppy joe. It’s healthier, decreases the amount of meat needed and super bonus it’s a one pan meal 🙂

A friend of mine skipped the bun and served the sloppy Joe sauce on a bed of spinach and said it was perfect that way too.

I recently updated this recipe to add measurements for some ingredients and to change when the tomatoes were originally added. The recipe is still the same but I found it a little clearer to say 1 cup of tomato instead of one big one:)

Delicious and a pretty colour

Delicious and a pretty colour

Sloppy Joe

1 tbsp olive oil
1/2 medium diced onion
1-2 cloves minced or grated garlic
1 tbsp fresh grated ginger
1 tbsp  Garam marsala
1 tbsp Curry powder
1 tsp Turmeric
400-550 gram ground turkey or chicken
1 cup grated carrot (about 2)
1 cup diced red pepper (about 1)
1/3 cup Raisins
1/4 cup Ketchup
1 cup diced tomato (about 1)
salt

½ cup plain Yoghurt
¼ cup Cilantro

Naan or buns

Heat a large skillet over medium high heat with the oil. Add the onions and tomatoes, cook for a few minutes until the onions have softened. Mix in the spices, ginger and garlic, cooking until it smells awesome (a few minutes).

Spread the turkey/chicken around the pan and begin to break it up. When the meat has browned, add carrots, raisins and red peppers to the skillet. Cook for a few minutes until carrots have softened. Stir in the ketchup  and season with salt. Reduce heat to simmer and cook mixture 5 minutes longer, stirring occasionally. Remove from heat and stir in yoghurt and cilantro.

Serve on warmed Naan bread or hamburger buns.

This can be yummy topped with a little mozzarella cheese too