My preferred cooking style is one that creates plenty of leftovers. Generally we cook Monday, Wednesday, and either Friday or Saturday (and go out to eat the other night,) and eat leftovers Tuesday*, Thursday, and Sunday. As much as I love cooking, I think I’d go crazy if I had to do it every day!
(*Of course, we make exceptions for Stewsday ;-))
This was our cook Monday/eat leftovers Tuesday meal–great for a week night because other than slicing a few vegetables, there is very little prep:
Baked Rosemary Chicken and Vegetables
1 1/2 lb chicken breasts
4 carrots, peeled & sliced
4 celery stalks, sliced
15 grape tomatoes
12-15 gold potatoes (the small ones), quartered
12 oz green beans
3 cloves of garlic
1 c chicken broth
1/4 c dry white wine
Juice of 1/2 lemon
Rosemary and Sage, 1 sprig each, fresh
Salt & pepper
1. Preheat oven to 450 degrees. Line baking dish with aluminum foil.
2. Place potatoes in pan. Drizzle with olive oil, and mix to coat. Spread potatoes evenly on pan. Place in oven for 10 minutes.
3. Remove pan from oven. Add all vegetables and liquids. Place chicken breasts on top of the veggies, and sprinkle everything with salt and pepper. Divide rosemary and sage evenly on top of each chicken breast.
4. Cover with foil. Place in oven for 30 minutes.
5. Remove foil. Place back in oven for 10 minutes.
6. Remove from oven, check that chicken is done, and enjoy!
We used more chicken broth than I indicated above, and found myself wishing the meal were more roasted and less boiled; 1 cup of broth should be the perfect amount! Also, the amounts I indicated for the vegetables are estimates (as usual.) As Andrew put it, “Just fill the pan!” You’re not going to mess it up.
All in all, this meal was a success! Happy cooking 😀