Being a busy stay at home mom means taking care of the kids, doing the whole house routine, going to the grocery store, planning for all the meals and much more (and I’m sure that for a working mom it’s even harder…) I believe most of you will understand what I’m talking about. That’s why it’s important to be smart about your time and plan a head. Having a few easy, one pan dinner recipes maybe a huge help and a great strategy for a busy mom.
One of my favorite recipe for a quick and delicious dinner is oven roasted chicken and veggies. This juicy chicken meat soaked in seasonings, in combination with its colorful vegetables will keep anyone asking for more.
Oven roasted chicken and veggies is one of the most delicious dishes in the world of cooking. You can choose different parts of the chicken (or have the whole chicken) combined with veggies that you like. And it’s healthy! You can have protein, carbs and veggies in one dish.
In my version of oven roasted chicken and veggies you can find chicken drumsticks, sweet potatoes, cauliflower, potatoes, red bell pepper, onion and, finally, garlic that are all packed with vitamins, minerals and fiber.
Alright, that is enough about nutrition, let’s make it…
Ingredients:
10 chicken drumsticks
10 baby creamers potatoes
2 big sweet potatoes
1 cauliflower (small head cut into small florets)
1 red bell pepper
1 large onion
5 garlic gloves
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 teaspoon cumin
1 ½ teaspoons garlic powder
1 teaspoon chili powder
½ cup olive oil
Step 1
In a small bowl mix together salt, ground black pepper, cumin, garlic powder and chili powder.
Step 2
Line a baking sheet with aluminum foil and place the chicken drumsticks on it without the skin. (I, personally, don’t like the extra fat that you getting by cooking the chicken with the skin.) Using 2/3 of the seasoning mixture, cover the chicken evenly and set aside for 10-15 minutes.
Step 3
Wash, pill and cut potatoes, sweet potatoes, cauliflower and bell pepper into big pieces (when I use baby potatoes, I like to leave the skin on). Chop the onion into half rings, pill and cut the garlic gloves.
Step 4
Place all the veggies on the baking sheet, sprinkle the rest of the seasoning mixture on top and mix very well. Cover with olive oil and mix again.
Step 5
Lay the drumsticks on top of the vegetables and brushed them with 1 tablespoon of olive oil. Place the baking sheet into the preheated oven and cook at 400 degrees for 40 minutes.
Step 6
Cover the ready dish with aluminum foil and let it rest for 10 minutes. Serve hot and enjoy!
Notes:
This oven roasted chicken and veggies is really yammy dish hot or cold.
- 10 chicken drumsticks
- 10 baby creamers potatoes
- 2 big sweet potatoes
- 1 cauliflower (small head cut into small florets)
- 1 red bell pepper
- 1 large onion
- 5 garlic gloves
- 2 teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 teaspoon cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon chili powder
- ½ cup olive oil
- In a small bowl mix together salt, ground black pepper, cumin, garlic powder and chili powder.
- Line a baking sheet with aluminum foil and place the chicken drumsticks on it without the skin. (I, personally, don’t like the extra fat that you getting by cooking the chicken with the skin.) Using 2/3 of the seasoning mixture, cover the chicken evenly and set aside for 10-15 minutes.
- Wash, pill and cut potatoes, sweet potatoes, cauliflower and bell pepper into big pieces (when I use baby potatoes, I like to leave the skin on). Chop the onion into half rings, pill and cut the garlic gloves.
- Place all the veggies on the baking sheet, sprinkle the rest of the seasoning mixture on top and mix very well. Cover with olive oil and mix again.
- Lay the drumsticks on top of the vegetables and brushed them with 1 tablespoon of olive oil. Place the baking sheet into the preheated oven and cook at 400 degrees for 40 minutes.
- Cover the ready dish with aluminum foil and let it rest for 10 minutes. Serve hot and enjoy!
- This oven roasted chicken and veggies is really yammy dish hot or cold.
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