Following are two delicious and easy to make roasted chicken "comfort food" dinners.
With Mini Meal Plans, you cook once for two different and delicious dinners. The Mini Meal Plan uses the leftover main ingredient from one night's dinner to make an entirely different dinner another night. It's a tool that allows you to formulate a fabulous meal plan that works for you and your family. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
Ahhh, comfort food. It's on of life's simple pleasures. Roasted Chicken and Chicken Pot Pie both fit the comfort food bill, and with this meal plan, you can have two easy, delicious comfort dinners to warm up your week.
Meal 1: Oven Roasted Chicken and Parsley Potatoes
Ingredients
- One 2- to 3-pound chicken
- Coarse salt and freshly ground black pepper
- 2 teaspoons minced thyme
- 1 tablespoon Vegeta, or chicken bouillon powder
- 1 tablespoon olive oil
- 2 tablespoon melted butter
- 2 tablespoons Dijon mustard
Preheat the oven to 450°F (225°C). Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the bird, and truss if desired. Rub the chicken with the olive oil and then the bouillon powder. Place the chicken in a sauté pan or roasting pan and roast 50 to 60 minutes. Remove it from the oven, baste with its juices, and sprinkle with thyme. Let it rest for 10 minutes.
Blend melted butter and mustard and serve with chicken.
Roasted Potatoes
Ingredients
- 1/8 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 4 large potatoes, peeled and cubed
In a large bowl, combine oil, and seasonings. Stir in potatoes until evenly coated. Place potatoes in a
single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in a 400°F (200°C) preheated oven, turning occasionally to brown on all sides. If you add potatoes to same oven as chicken, add 5 minutes to baking time.
Chicken pot pie is one of the best dinner solutions for leftover roasted chicken. The flavor of roasted chicken is a great blend with a nice buttery pie crust. And this recipe uses your leftover roasted chicken and your leftover roasted potatoes.
Chicken Pot Pie
Ingredients
- Leftover roasted chicken, 2 cups
- Leftover roasted potatoes, 1 cup diced
- 1/2 cup milk
- 1/3 cup butter
- 1/3 cup diced onions
- 2 cups mixed veggies (peas, carrots and corn)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14 oz chicken broth
Heat oven to 425°F. Bring refrigerated pie crusts to room temperature. Place one crust in bottom of a 9-inch pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand at least 5 minutes before serving.
