When I roast a chicken with vegetables there is always leftover chicken. For another meal I like to repeat the menu using an assortment of vegetables to roast. Because the chicken is already cooked I wrap it in parchment paper and put it in the pan with the vegetables. I still roast the vegetables at 425 degrees Fahrenheit but for a slightly shorter time. Usually the vegetables get the nice color, sweetness and flavor after 30 minutes. The chicken is nicely reheated and still moist. Quick to prepare and just as delicious as the first meal.

I’ve posted a similar recipe before but as you know all ovens are not the same. My current oven is a 1950’s all electric push button model with fins. Very futuristic in its time. The ovens are blistering hot so I cook this at 425 degrees Fahrenheit. In other stoves I had to crank the heat up to 445 or higher. Roasting vegetables brings out their sweetness and in many vegetables like tomatoes and onions it creates a chemical reaction that brings many healthy benefits when eaten. Brussels sprouts are best eaten when roasted. For this recipe I used cauliflower, Brussels sprouts, asparagus, whole mushrooms,Roma tomatoes. It’s different every time I make it. A little of each goes a long way. I use what’s on hand. Root vegetables are great and store for a long time. I toss the vegetables in olive oil and salt and pepper. You can use many different herbs such as rosemary or thyme. When I roast the tomatoes I always put some freshly grated Parmesan cheese on top. It melts and adds such a great flavor.

Roasted Vegetables with Chicken

Prep Time 10-20 min

Cooking Time 35-45 min

Ingredients

assortment of fresh vegetables (see above) use what you love from asparagus to zucchini. Cut to pieces of a similar size for even cooking time. Toss with a tablespoon or two of olive oil, salt, pepper, and herbs of your choosing. Heat oven to 425 degrees Fahrenheit.

Take a whole chicken and cut in half. Rinse and salt and pepper both sides. Arrange along side of the vegetables in a roasting pan. Roast for 35-45 minutes until chicken juices run clear and internal temperature is 165 degrees when an instant read thermometer is inserted into the thickest part of the thigh. 

This week I found a couple of deals that have affected my menus for the next few weeks. I found a frozen cod that bakes so well in an oven from a frozen state. With that I can roast vegetables such as potatoes for a fish and chips kind of meal. The box of fish was $12 but divide that by 6 meals for two its affordable and meets our goal of $25 a week. Also I bought so many vegetables last week that I didn’t have to buy anything but some cabbage and fruit. So when that happens I use the budget to buy fill ins. This includes buying more meat like frozen ground turkey for the chili, and because it was a great buy a nice piece of corned beef for a boiled (simmered) dinner. The left over corned beef will make a great hash for dinner or breakfast and some sandwiches for next week.

SUNDAY
Brunch breakfast hash, toast w/ jam, orange
Dinner roasted chicken and vegetables

MONDAY
Breakfast Granola, orange or clementine
Lunch salami sandwich, carrot sticks
Dinner four can chili, fruit

TUESDAY
Breakfast Granola, orange
Lunch chili, fresh or canned fruit
Dinner roasted vegetables with chicken, fresh or canned fruit

WEDNESDAY
Breakfast granola, orange
Lunch peanut butter sandwich, fruit
Dinner roasted vegetables with sliced turkey, fresh fruit

THURSDAY
Breakfast Breakfast sandwich, orange
Lunch chicken salad,carrots
Dinner chili, nacho chips, fresh or canned fruit

FRIDAY
Breakfast granola hot or cold, orange or clementine
Lunch cheese sandwich fruit
Dinner baked cod with roasted potatoes and asparagus (make a big bowl of popcorn and watch a movie)

SATURDAY
Brunch Breakfast hash or poached eggs and toast, orange
Dinner corned beef boiled dinner, fruit

SHOPPING LIST
Bread, cabbage,frozen ground turkey,corned beef,frozen cod,milk,eggs,clementines