Couponing for the Rest of Us

Simple Roast Chicken Recipe | 3 Step, No Prep!

roast-chicken-recipe

 

Jamie here, if you’re looking for a simple roast chicken recipe – here’s your guy.  No kidding – if I’d ever realized in the early years of marriage that making a beautiful roast chicken was this easy, I would’ve saved my husband from years of Hamburger Helper :)

I learned this tip from my friend Meg, who is an amazing cook and the type of woman you secretly kind of hate, who makes a home-cooked dinner every. single. night.  She’s also cute  - which is just unfair (right?).  But while hanging out with her recently she told me that she roasts chicken pretty often to make chicken salad for the week – or soup, or other recipes.

After she shared her secret, I had to try it right away.

Prep:

Nothing, girl.  Just put a cheap fryer chicken in a large Pyrex dish or roasting pan.  Do not butter the pan.  Do not cover in foil.  Do not take the innards out of the bird or get grossed out from man-handling it over a sink.  Just put it in the dish.  Done with that?  Good.  Moving on!

3-Steps to Dinner:

  1. Sprinkle salt & pepper on your chicken and put it in a 450 degree oven for 1 hour.
  2. After you take it out, to get crispy skin, baste the greasy juices in the bottom of the pan all over your chicken.
  3. Let it cool for about 15 minutes and serve.  (Or let it cool all the way and then tear it apart for chicken salad, soup, casseroles, etc….)

chicken-leftover

After-dinner leftovers = Chicken Salad lunches and Chicken Quesadillas for tomorrow night!

Meg said she often puts two fryers in the pan side by side so she has plenty of roast chicken for lunches all week.  Instead of getting two fryers, I just picked up an extra pack of leg quarters that were on markdown.  (My husband and son really love the drumsticks)  Even after feeding my husband, myself, and four boys – we had this much chicken leftover!

I used most of the chicken for chicken salad and the rest to make Chicken Quesadillas the next night for the boys.

This large fryer chicken was $7.40, and the markdown legs were about $1.80.   We ate on them for two dinners and my husband got 3 days of lunches.  Not bad!


Low Carb Meal Plans: Apple Cider Chicken Tenders

Low Carb Meal Plans: Apple Cider Chicken

It’s so easy to get stuck in a rut, making the same recipes over and over again.  I used to make this recipe years ago, and somehow completely forgot about it. As I was looking through my low carb meal plans, I found it and remembered how yummy it is. Today, I changed up the recipe a bit, as I usually make it in my slow cooker with split chicken breasts. We were gone most of the day so I used chicken tenders and cooked on the stove instead. Roasted sweet potatoes, and pan seared broccoli completed our meal. 

Just a warning, do not make Apple Cider Chicken Tenders in a cast iron skillet as I learned the hard way. I didn’t think about the apple cider vinegar stripping the seasoning out of the bottom of my cast iron skillet. I know I can season my skillet again, but thought I would mention.

Adapted from Rachel Ray Apple Cider Chicken

Low Carb Meal Plans: Apple Cider Chicken Tenders

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs chicken tenders
  • 1 large onion
  • 2 teaspoons thyme
  • 1 1/2 tablespoons honey
  • 1 tablespoon minced roasted garlic
  • 3/4 cup apple cider vinegar
  • 2 1/2 cups chicken broth
  • 1 bay leaf
  • salt and pepper

Instructions

  1. Heat 1 tablespoon olive oil in pan on medium high heat.
  2. Salt and pepper chicken tenders generously on both sides.
  3. Brown chicken tenders in pan approx 7 minutes on each side.
  4. Remove chicken tenders from pan.
  5. Add 1 tablespoon olive oil to pan along with onions, thyme, honey, bay leaf, and salt and pepper.
  6. Stirring occasionally, brown onions for approx 20 minutes on medium heat.
  7. Add apple cider (stir with a wooden spoon), and chicken stock to browned onions and bring to a boil.
  8. Return chicken to pan, lower heat to medium/low and cook covered for 30 minutes turning chicken after 15 minutes.
  9. Remove chicken from pan, turn heat to high and thicken sauce.
  10. Either pour sauce over chicken, or return chicken to pot then serve.
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Low Carb Meal Ideas: Bountiful Chicken & Veggie Harvest Soup

Low Carb Meal Ideas: Bountiful Harvest Chicken Soup

While I attended Blissdom, a blogging conference, in Dallas earlier this year I had the absolute best soup at one of the restaurants in the hotel.  It was chicken broth based with tons of fresh veggies like zucchini, squash, onions, and carrots.  I was determined to figure out how to recreate this recipe once I got home and add to my list of low carb meal ideas.  After some trial and error, Bountiful Chicken and Veggie Harvest Soup was a success!  Since the first time I made it a couple of months ago, it’s become a regular addition to our dinner menu. Especially now that it’s gotten colder, a good hearty soup just feels cozy. An added bonus, Bountiful Chicken and Veggie Harvest Soup is super healthy!

This recipe is also AdvoCare 24-Day Challenge friendly. [Read more...]