Back to school is just around the corner. Even though I am so ready for school to begin, I am in a bit of denial about it actually happening in a week. By this time, I usually have school supplies bought, pencils sharpened, and children with fresh haircuts and new shoes. This year, none of those things have happened as of yet. If you are looking for me this weekend, I will be the mom fighting with the another mom (who also waited to the last minute) over the last pack of dry erase markers in aisle 5 at Target.
One thing that I do plan on having together before the new school year begins is a meal plan. You know that I love to meal plan, and if you are like me, need some new ideas for what to put on it. I was flipping through this month’s Real Simple Magazine and found this roasted chicken recipe and made it that evening. I had no idea that it would be a.) so easy and b.) that everyone in my house would love it. This is going on heavy rotation. The original recipe calls for a whole chicken. I had boneless, skinless breasts in my fridge so that it what I used instead. This is more of a method, so use what you have, in whatever quantity that you have it. If you have fennel throw that in there, or if you would rather use sweet potatoes, go right ahead. The simple two ingredient sauce makes this one-pan chicken dinner into something special. You could add a salad, but there are enough vegetables that I really don’t think that you need one. I threw a few unpeeled garlic cloves in the pan and when the chicken was done, smeared the roasted garlic on some whole grain bread. You can thank me later. You can throw this together in the morning, keep it in the fridge, and bake it off right before dinner time.
4-6 boneless, skinless chicken breast (or a small roasting chicken)
10 fingerling potatoes
1 onion, cut into large chunks
4 cloves garlic, unpeeled
4 stalks celery
salt and pepper
fresh thyme sprigs
1/4 cup Dijon mustard
1/4 cup pure maple syrup
fresh parsley, chopped
Put the vegetables in a large baking dish. I peeled the carrots and cut them into large pieces, along with the celery. Add onion, potatoes, thyme, and garlic cloves.
Pour a few tablespoons of olive oil over. Season well with salt and pepper.
Toss to make sure everything is coated. Put the pan in a preheated 425 degree oven for about 25 minutes. I wanted to give my vegetables a head start because they take about 45 minutes to cook. If I was using a whole chicken, I would cook it all at the same time.
Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables.
Put back in the oven for about 20 minutes, or until the chicken is cooked through.
Mix together mustard and maple syrup in a small bowl.
Drizzle the sauce over the chicken and sprinkle with parsley.