Oven Roast Chicken and Potatoes

Easy Oven Roast Chicken and Potatoes

A nice easy oven roast chicken is one of my favorite things to cook. You enjoy the meal and usually have some left overs to enjoy in other ways. You can chopped up some of the chicken and topped a salad or shred it up and make chicken enchiladas. You can also wrap some of it with some spinach and tomatoes to enjoy an nice easy lunch. The point is that it never goes to waste. This recipe of oven roast chicken and potatoes was especially enjoyable because of the addition of the potatoes. There is something to be said about the deliciousness of roast potatoes, but they deserve a recipe all of their own. This dish makes a great family dinner, but it can also be served to guests. You could serve this with a side vegetable such as peas or corn, or a nice salad for a well rounded meal.

One Pan Cooks All Roast Chicken

The other reason I really enjoyed preparing this meal was the easy clean up, just one pan. I always try to clean up the kitchen as I go along so there is not a lot left to clean after I have eaten. Just as you get all nice and full and that lazy feeling starts to overcome you, you have to get up and clean the kitchen. So not fun! So I do it all before I eat, I promise you will enjoy the meal more knowing that a dirty kitchen is not waiting for you.

Roast Chicken and Potatoes

• CourseMain Dish
• CuisineAmerican

Servings6+ servings

Prep Time15 minutes

Cook Time60+ minutes

Ingredients

• 15 lb Whole chickencleaned, giblets removed and discarded
• 5tsp kosher saltto taste
• 1 1/2Lbs russet potatoesthinly sliced
• 2tbsp Unsalted buttermelted
• 1tbsp thyme
• 2tbsp Avocado Oildivided
• fresh ground black pepper

Instructions

1. Pat chicken with paper towels to dry. Season both inside and out with salt. Let the chicken rest at room temperature for one hour.
2. Preheat oven to 425°
3. In a large bowl toss the potatoes with the butter, thyme and salt and pepper to taste, until well coated
4. Pat chicken dry again and lightly coat with oil. Sprinkle on a dry rub rub or seasonings of choice.
5. Add a little oil to the skillet to coat. Place chicken in the center of the skillet and place potatoes around the chicken.
6. Roast until the chicken is cooked through and a temperature inserted into the thickest part of the breast reads 155°, about 1 hour. Let chicken rest for at least 20 minutes. The temperature will continue to rise to 165°
7. Carve and serve with the potatoes

source https://www.recipecritique.com/oven-roast-chicken-and-potatoes/

Creamy Garlic Mashed Potato Recipe

To Die for Garlic Mashed Potatoes

Potatoes are kind of a weakness of mine. I love potatoes prepped in all ways. Fried, roasted, boiled or baked, yes please. This particularly creamy garlic mashed potato recipe is very dear to me because I also love garlic. However, as much as I love to eat potatoes there is just not that much I can say about them. This is one recipe you will just have to try for yourself.

Creamy Garlic Mashed Potato Recipe

• CourseSides
• CuisineAmerican

Servings4-6 servings

Ingredients

• 4medium russet potatoespeeled and diced
• 2tsp salt
• 3tbsp Unsalted butterplus more if needed
• 2cloves garlicpressed
• fresh milkif needed
• 1stalk green onionthinly sliced, for serving

Instructions

1. Place diced potato in a large pot. Add enough water to cover and bring to a boil. Add salt and reduce heat to medium. Simmer gently until potatoes are soft.
2. Drain potatoes and add the butter and garlic. Mash to desired consistency. I like mine really creamy so I mash really well. If the consistency is too thick you can add either milk or more butter to your satisfaction.
3. Transfer to a serving bowl and top with green onion

source https://www.recipecritique.com/creamy-garlic-mashed-potato-recipe/

Healthy Vegetable Quiche

Healthy Vegetable Quiche: The Perfect Breakfast, Brunch, Lunch or Dinner

Apparently breakfast is the most important meal of the day. I usually get at least three hours into my day before I am ready to eat, so I am big on brunch. A healthy vegetable quiche is one of my favorite brunch dishes, and this potato and zucchini quiche is the star of the day for me right now. The vegetables combined with the protein from the eggs make this a super satisfying meal that could possibly take you right through to an early dinner, depending on the size of your appetite and metabolism.

The Quiche Versatility

This quiche can be made with a mix of different vegetables, but to retain the bulk I advise you to keep the diced potatoes. You can replace the zucchini with asparagus or use a bit of both. Add in some chopped fresh spinach to up the nutrition. Instead of putting slices of fresh tomato on the top you could add in some drained sundried tomatoes for a little extra pop of flavor. When making this delicious quiche you are limited only by your imagination.

Healthy Vegetable Quiche Recipe

• CourseBreakfast & Brunch, Lunch
• CuisineAmerican

Servings10 servings

Ingredients

• 2cups diced potatoesabout 3 medium or 4 small
• 3-4tbsp watermore as needed
• 1tbsp Avocado Oil
• 1/2 yellow oniondiced
• 18 oz package sliced button mushrooms
• 1cup finely chopped bell peppercolor of your choice
• 4cups sliced zucchiniabout 3 large
• 1tsp saltor more to taste, divided
• 1 1/2cups egg substitute
• 3large eggs
• 1 1/2cups, 6 oz shredded reduced-fat extra sharp cheddardivided
• 1 1/2cups, 6 oz reduced-fat Monterey Jack cheesedivided
• 1/2cup 2% reduced-fat milk
• 1/2cup all-purpose flour
• 1tsp baking powder
• 16oz fat-free cottage cheese
• 1/2cup chopped fresh parsley
• Cooking spray
• 2 tomatoessliced into thin rounds

Instructions

1. Preheat oven to 400°
2. Heat a large skillet over medium-high heat. add the potatoes and water and cook until potatoes are slightly softened and no water remains. About 6-8 minutes.
3. Add 1 tbsp of Avocado oil, onion, mushrooms and bell pepper and sautee an additional 2 minutes until vegetables are slightly softened but retain a little crunch.
4. Add zucchini and 1/2 tsp of salt to taste, and sauté one minute more. Remove from heat and set aside to slightly cool.
5. While your vegetables are cooking, add the egg substitute, eggs and remaking salt to a large bowl and beat until fluffy.
6. Add 3/4 each of sharp cheddar and Monterey Jack cheese, milk, flour, baking soda and cottage cheese and mix to combine.
7. Add the vegetables and parsley to the egg mix and stir to combine. Pour mix into a 3 quart casserole dish that has been coated with cooking spray. Top with the remaining cheese and the sliced tomatoes on top.
8. Bake at 400° for 15 minutes then reduce heat to 350° and continue to bake for an additional 35 minutes or until slightly browned and set

Easy and Healthy Vegetable Quiche

This easy healthy vegetable quiche recipe is crustless which helps to keep the calorie count down. It makes the perfect presentation for the ladies on at a weekend brunch. I made it for Mother’s Day and it was the star of the day. I used a 3 qt baking dish and there was no such thing as leftover’s. I guess the next one I make will be all for me. This quiche reheats perfectly for busy weekday morning breakfasts.

source https://www.recipecritique.com/healthy-vegetable-quiche/

Mediterranean Breakfast Salad Recipe

Salad: The New Breakfast Revolution

While enjoying a salad for breakfast would be frowned upon in most regions of the world, they are actually par for the course in the Mediterranean. The Mediterranean breakfast salad recipe below is one such example. Full of healthy nutritious greens and vegetables and topped with a crisp fried egg, this breakfast salad could be enjoyed any time of the day.

Build Your Own Breakfast Salad

Begin by selecting your base. In this Mediterranean breakfast salad I began with a bed of spring mix greens, added the traditional toppings of cucumbers, tomatoes, olives, a little red onions and a sprinkling of feta cheese. Finally, for total satisfaction, I topped the whole dish with a glorious crispy fried egg. I don’t mind admitting I was in heaven.

 

Other options could be a base of grains such as brown rice, farro or quinoa, and if you have it on hand throw in some spinach for added nutrition. Top with chopped zucchini and green beans and the rest of your favorites. Using grains with vegetables also allows you to eat this as a heated breakfast. Sometimes the tummy just craves something warm. Or if you are in the mood for something sweet, add some fresh fruit. I love to add berries or mandarin orange segments to satisfy my sweet side.

Starting your day off right with a breakfast salad gives you a great reason to get out of bed in the morning, and provides a huge head start on the recommended daily consumption for fruits and vegetables. This recipe makes eating 5 to 9 servings a whole lot easier to accomplish and really puts you on the path to a healthier life.

Healthy Breakfast Salad Recipe

• CourseBreakfast & Brunch
• CuisineMediterranean

Servings1 servings

Ingredients

• 2cups spring mix salad
• cubed cucumber
• 1 tomatodiced
• Pitted Black Olivesthinly sliced, can use any olives of choice
• red onionthinly sliced
• 1tbsp crumbled feta cheese
• salt and pepper to taste
• 1tbsp fresh lemon juicemore or less to taste
• 1tsp EVOO
• 1large eggcrisply fried

Instructions

1. Add the first 6 ingredients in a bowl. Season with a pinch of sea salt and some black pepper if desired. Sprinkle the fresh lemon juice and gently toss to combine.
2. Heat a small non-stick skillet over medium heat. Add tsp of EVOO and heat until just shimmery. Add the egg and gently fry until the edges are crispy.
3. Plate the salad and top with the egg.

Recipe Notes

This is as easy as breakfast can get. The ingredients list is subjective, depending on how many you need to serve, just add more.

source https://www.recipecritique.com/healthy-breakfast-salad-recipe/