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Dinner!! Wednesday nights are busy around here so I like to have dinners that I can get ready ahead of time but still yummy and healthy. Tonight, roasted chicken with baby potatoes and roasted asparagus and tomatoes. I had an 8 lb chicken that I could put in before getting the kids from school. I washed cut and tossed with olive oil, asparagus and cherry tomatoes. Lay out on foil lined pan and cover. Toss potatoes in olive oil and season with salt and pepper. Preheat oven to 350. Place chicken on roasting pan and surround with potatoes. Brush chicken with olive oil and season with salt and pepper. Roast chicken for 2 1/2-2 3/4 hrs. depending on when you want to eat, you can put the asparagus in when chicken is done or let chicken sit for 15 min covered with foil and then roast asparagus for 10-14 min.
This is everything prepped to go. Just cover and put in whenever is good. Yummy!
I made this for Super Bowl yesterday and it was great! Here is what I used
14 oz can fire roasted tomatoes
14 oz can black beans
2 1/2 cups chicken stock
1 cup red wine (I used Malbec because it was open)
Thin sliced chicken breasts
1 tbls garlic chopped
1 green pepper
1-3 tbls Chili powder (add to taste)
1/2 tbls Paprika
Salt and pepper
Salt and pepper chicken and brown on both sides. Set aside
Sauté onions, peppers and garlic in a little olive oil in a large pot ( I love my enameled cast iron pot) you can also use a slow cooker. When veggies are soft add rest of ingredients and chicken, stir well. Simmer on low for 2 hours. Take chicken out and shred, add back to chili and simmer another 30-60 min. Serve with a little shredded Monterey Jack cheese on top.