Roast Chicken with Roasted Root Vegetables in a Balsamic Vinegar Glaze

Quick tip:
If you don’t have a roasting rack for the chicken, place four opened and washed tuna cans on the bottom of the pan. Place the chicken on top of the cans. This will raise the chicken up just high enough to keep it out of the drippings.

Roast Chicken ingredients:

• 1 fryer chicken
• Salt and pepper
• 1 tablespoon olive oil
• Italian herb mix (1 teaspoon each thyme, sage, rosemary)
• 1 lemon, quartered

Roasted Root Vegetables ingredients:

• 1 potato, peeled and cubed
• 1 sweet potato or yam, peeled and cubed
• 2 parsnips, peeled and cubed
• 2 turnips, peeled and cubed
• 1 onion, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper

Preheat the oven to 400 degrees.
Wash and pat dry the chicken.
Salt and pepper the cavity.
Place two lemon quarters in the cavity.
Rub the skin with olive oil.
Squeeze the juice of the other two lemon quarters on the skin.
Sprinkle the herbs on the breast, legs, and thighs.
Place the chicken on a rack in a roasting or baking pan.
Mix the olive oil, balsamic vinegar, brown sugar, salt, and pepper.
Toss the vegetables in the mixture to coat.
Place in a baking pan.
Cover with foil.
Place the chicken and the vegetables in the oven.
Bake in a 400 degree oven for 45 minutes.
Uncover the vegetables and bake for another 15 minutes.

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Mu Shu Chicken in Tortillas

This low fat dish will stop your cravings for high fat Chinese food. You can always substitute chicken broth for the white wine. This recipe also tastes delicious made with pork.

Ingredients for Mu Shu Chicken in Tortillas

• ½ pound of chicken breast tenderloins
• 3 tablespoons of soy sauce
• ¼ teaspoon of pepper
• 3 tablespoons of hoisin sauce (I’ve also used plum sauce, which tastes great)
• 3 tablespoons of white wine
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 1 clove of garlic, crushed
• 2 cups of coleslaw mix (Or grate your own cabbage and carrots together)
• 1 small can of water chestnuts, chopped
• 1 tablespoon soy sauce mixed with 1 tablespoon cornstarch
• 8 soft taco size whole wheat tortillas

Stir together the liquid ingredients.
Heat a pan sprayed with nonstick cooking spray.
Cook the chicken breast tenderloins. Remove and slice into strips.
Put the chicken back in the pan with the liquid ingredients.
Add the cabbage and carrots and cook for about 3 minutes, until crisp tender.
Add the soy sauce with cornstarch and stir into the pan to thicken the sauce.
Serve warm with tortillas.

Never miss a post. Follow me on Twitter as @Dinnermagic.
Find more recipes and menus with the Sacramento Easy Meals Examiner.

Asian Chicken Salad Twirls

Asian Chicken Salad Twirls

Ingredients:
8 chicken breast tenderloins, cooked and chopped
2 cups shredded cabbage
½ cup shredded carrots
¼ cup slivered almonds
½ tsp celery seed
1 small can mandarin oranges
3 chopped green onions
¼ cup Asian style salad dressing
4 burrito sized spinach tortillas

Preparation:
If you haven’t cooked the chicken, cook it on the grill or stovetop and chop it.
Drain the mandarin oranges. Save the juice to use in the Asian Pork and Eggplant dish.
Mix all the ingredients in a large bowl until everything is coated with dressing.
Divide the mixture evenly between the four tortillas.
Roll up the tortillas tightly.
Cut the roll-ups in half, on the diagonal.