Saturday, August 6, 2011

10 Minute Dinner, Roast Chicken

How much time do you really have to devote to cooking dinner most nights?  Ten minutes?  Fifteen?  If you're lucky you can devote a half hour of active time, but let's face it most nights we're just too darn busy to fuss over supper! 
Once a week I'll be publishing a 10 Minute Dinner idea.  This is 10 minutes of active time.  I don't guarantee you'll be eating in 10 minutes every time (though with some of them you may), but I do guarantee that you'll have dinner in the fridge, oven, crock pot, stove or grill after just 10 minutes.

  • 2 bone in, skin on chicken breasts
  • 4 carrots, peeled and cut into 1" chunks
  • 1 small white or yellow onion, quartered with tails on
  • 2 handfuls of small potatoes (about 8-10), quartered
  • olive oil
  • salt and pepper
  • roasted garlic butter (optional)
  • lemon juice (optional)
Preheat the oven to 400 degrees.  In a large glass casserole dish toss the vegetables with a drizzle of olive oil, salt and pepper.  Place the chicken breasts, skin side up, on top of the vegetables.  If you're using the roasted garlic butter rub the breasts liberally with it, if not, drizzle with olive oil, salt and pepper and rub it in.  Drizzle approx. 1 TBSP of lemon juice over everything. 
Bake in a 400 degree oven for 20 minutes.  Bake the heat down to 350 after the first 20 minutes.  Bake approx another 25 minutes.  Cooking time will vary.  The chicken should read 160 degrees.
Let the chicken rest for 10 minutes and then slice the breasts off the bone and serve over the veggies.  I like the ladle some of the chicken broth over my bonus sauce!
If you're so inclined you can save the bones in the freezer, when you've filled a gallon sized zip top bag it's time to make stock!
Enjoy your 10 Minute Dinner!

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