Thursday, January 12, 2012
Roasted Chicken and Vegetables
This is what was for supper last night. It may not be the healthiest meal but much healthier than fried chicken, mashed potatoes and gravy.
This is just about the only thing that I use the Ziplock steamer bags for but I like to use them for roasted potatoes.
Not only was it healthy it is also economical. Chicken breasts were 99 cents a pound this week and I got a package of 4 for $2.53. I cooked 2 and froze 2 for another meal.
2 chicken breasts
1 carrot, peeled and cut into 1 inch pieces
1/2 of an onion cut into chunks
2-3potatoes peeled and cubed
1 tablespoon roasted potato seasoning
Rinse and pat dry the chicken breasts--drizzle with oil and place on foil lined pan. Wash and pat the potatoes dry.Cook in steamer bag as directed.( you can probably boil potatoes til tender and it will work.)
When potatoes are tender place in a bowl with onion, carrots, and seasoning. Drizzle with oil and stir gently to coat. Place vegetables on baking sheet around chicken. Roast in 400 degree oven for about 40-45 Minos til juices run clear on chicken.