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.

Roasted Chicken in the Crock Pot

Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes

Ingredients:
1 whole fryer chicken
1 clove garlic
1 onion, quartered
Juice of ½ lemon
Salt and pepper
Italian herbs (rosemary, thyme, sage)
1 package of frozen peas
4 ounces mild cheddar cheese, cut into 1/2 inch cubes
½ cup of cherry tomatoes
¼ cup of mayonnaise
1 tsp Dijon mustard
Iceberg lettuce
4 potatoes

In the morning:
Prepare the chicken by rinsing and patting dry.
Spread 1 tsp of salt on the inside cavity of the chicken.
Place the garlic and onion in the cavity.
Squeeze the lemon juice over the outside of the chicken.
Sprinkle the chicken with Italian herbs.
Place in the crockpot and cook on low for 6-8 hours. Turn it to high during the last hour.

In the afternoon:
Mix the frozen peas, cheese, tomatoes, mayonnaise and Dijon in a bowl.
Mound a spoonful of the pea mixture on a bed of lettuce in individual salad bowls.
Set the table. Put the salad on the table to defrost.
Bake the potatoes in the microwave for 4-6 minutes each. Test for doneness with a fork.
Take the chicken out of the crockpot. If it needs more browning a few minutes in an oven should do it.

As you can see in the picture, I forgot the bed of lettuce, and we had sweet potatoes instead of russet potatoes. You can change things to fit your tastes when you're cooking. Don't be afraid to try new things.

Mediterranean Roast Chicken in the Crockpot

Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli

This Mediterranean Chicken Dish is so delicious, your family will ask for it again and again.

Ingredients:
1 whole fryer, cut up, or 2 pounds of chicken pieces
2 cups of sliced mushrooms
1 15 ounce can of diced tomatoes
1 can of sliced black olives
1 small jar of marinated artichoke hearts
1 can of chicken broth
1 tablespoon of dried parsley
2 teaspoons of dried oregano
2 teaspoons of dried thyme
Salt and pepper
1 tablespoon cornstarch
Cooking spray
½ head of iceberg lettuce
½ cup of carrots
1 cup of broccoli florets, chopped
½ cucumber, sliced

In the morning:
Prepare the bread ingredients according to your bread machine and set on delay bake.
If you don’t have a recipe for garlic herb bread, add 2 tablespoons of chopped garlic to the wet ingredients and 1 tablespoon of Italian herbs to the dry ingredients.
Wash and dry the fryer.
Coat the crockpot with cooking spray. Place the chicken, mushrooms, tomatoes, artichoke hearts, olives, oregano, parsley, and thyme in the crockpot. Stir together.
Cover and cook on LOW 8 hours.

20 minutes before dinner:
Mix the cornstarch with ¼ cup of water, stir into the crockpot, then cook on HIGH for 15 minutes more.
Set the table.
Toss together the ingredients for the salad. Serve with the dressing of your choice.
Remove the bread from the machine to let it cool. Slice at the table.

Roast Chicken Dinner in the Crockpot

Roast Chicken in the Crockpot
Baked Butternut Squash
Fresh Whole Wheat Bread
Garden Salad with Craisins and Pecans

With roast chicken this simple, you’ll want to make it again and again. Turning it on HIGH at the end will make the skin crispy and brown.


Ingredients:

• 1 whole fryer
• Salt and pepper
• 1 butternut or other winter squash, cut into eight pieces
• Cooking spray
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ head of iceberg lettuce
• ½ cup of craisins
• ½ cup of pecan pieces
• ½ cup of carrots
• ½ cucumber, sliced

In the morning:

1. Prepare the bread ingredients according to your bread machine and set on delay bake.
2. Coat the crockpot with cooking spray. Place the cut up squash in the bottom of the crockpot around the edges and sprinkle with cinnamon and nutmeg.
3. Wash and dry the fryer.
4. Coat the inside cavity with salt, then sprinkle salt and pepper on the skin.
5. Place the chicken breast side up in the crockpot.
6. Cover and cook on LOW 8 hours, then on HIGH for ½ - 1 hour more.

15 minutes before dinner:

1. Set the table.
2. Toss together the ingredients for the salad. Serve with the dressing of your choice.
3. Remove the bread from the machine to let it cool. Slice at the table.