It has been a bit cooler these past few days, so I dared to turn on the oven. I figured if I could get about a week's supply of main dish and some sides cooked in about a hour of oven time, it would be worth it. We could eat a bit and then freeze the rest for a quick meal later. Today, I'll share probably the most efficient dish I made during my hour of oven time - Roasted Chicken with Vegetables. I know it doesn't have the most exciting name, and really, it's not complex at all, but it can provide enough food for many meals. In addition, you get a perfectly seasoned side at the same time! Those of you who know me know how much efficiency matters, and I think this dish qualifies, especially if you fill that oven. Having said all that, you could also make this Roasted Chicken with Vegetables in a slow cooker, and if that's all you're making, it's probably more efficient to do that, especially from a heat transfer perspective!
|1||chicken, whole or parts|
|seasonings||I used paprika, pepper, chili flakes, onion powder, garlic powder, and sugar - no real measurements. You can use whatever seasonings you like. I've also used just garlic salt, and that worked well too.|
|vegetables, chopped or chunked||I used potatoes and then added the trinity (celery, carrots, onions) for some extra flavor.|
- Place vegetables in an oven safe container.
- Rub seasoning over chicken, and sprinkle chicken/vegetables with any extra seasoning.
- Place chicken over vegetables.
- Cover with aluminum foil.
- Bake at 350F until cooked.