Roast Chicken with Delicious fresh roasted Vegetables
Easy Chicken Recipes,Delicious Easy Evening Meals.
Roast Chicken with fresh roasted vegetables is without a doubt the king of all chicken dishes it is simple to prepare, easy to cook and great to eat.
Best Tip Always by a large chicken it is cheaper to buy a large one than two small ones.
I cut the chicken in half in half sometimes I freeze half sometimes I cook both halves and we use it for sandwiches or in a salad and it will keep for a couple of days wrapped up in your fridge.
There is a vast variety ofeasy chicken recipes, some are complicated and involve adding some items that actually spoil the taste of the chicken.
Easy chicken recipes are simple to prepare this classic roast chicken is very easy
This one is simple easy with fresh vegetables and a few herbs to bring out all the natural flavours in this meal,which is a delicious fulfilling family meal that diabetics and non diabetics can share.
Whether it’s a special social dinner party recipe or a simple everyday meal for one person or the whole family.
Recipe Ingredients for Roast Chicken:
1 chicken - (4 lbs).
Non-fat cooking spray use as needed.
2 cloves of garlic or 1 tsp garlic powder.
1/2 tsp ground thyme.
1/2 tsp salt.
Freshly-ground black pepper, to taste.
1 tbsp mixed herbs.
Juice 1 lemon. 1/2 tsp salt.
Preheat oven to 375 degrees Sprinkle the ingredients, except lemon juice.
Spray baking dish and lay chicken down in the dish. Squeeze lemon juice over chicken.
Bake 45 minutes.
This recipe yields 4/6 servings. Take the cooked chicken from the cooking dish place on your cutting board cut off the legs and wings and serve as required then 2/3 slices of breast meat for each person.
Roast potatoes. One medium size potato per person peeled and cut into 3 portions for each serving.
Note you can spoil yourself occasionally but remember to take this into account in your diet plan. Place your potatoes in a oven/baking dish put in the oven for 45mins.
Cover the base of the dish with enough good quality veg cooking oil plus a little more, you will need to turn the potatoes 2/3 times during cooking so that they are all golden brown.
Vegetables to go with this meal.
2/3 different Vegetables are best for this meal.
Spinach, Green Beans, broccoli, squash, carrots, the vegetables there is plenty of choice.
The vegetables should not be over cooked to get the best from all vegetables ideally they should be served just crunchy ( but not raw).
To cook you can boil them but steam cooking them is better ( so is pressure cooking them) put 3/4of a small cup of water into your steamer place your chosen vegetables into the separate sections of the steamer place the top on and bring to the boil for 2/3 minutes.
Take out the vegetables and serve, but save the water in the steamer for the Gravy it contains the entire nutrients from the cooking process.
Take the steamer liquid put some into the dish (the amount depends on what you require to much liquid reduces the strength of the flavour that had contained the residue from the roasted chicken.
Stir the contents with wooden spatula and bring the liquid to the boil stirring gently you can add a little flour to help it thicken when the contents thicken a little and it’s all ready to serve.
Some call this Juice, some call it Sauce, we call all this goodness left after the roasting just Mum's Gravy because it is the way all Mums used to make gravy after roasting meats.
We get some fresh rolls,onion bread, wholemeal nutty bread and seeded bread pop them into the oven to heat them through, and sometimes a glass of dry white wine to enjoy with this great Roast chicken dinner.