As a special education teacher I work all week and whenever I get home I'm often tired. Many nights I have to drag myself to the kitchen to make a healthy dinner for my husband and I. The only thing that saves me during the week are leftovers. I will often make double portions of meals so that we have enough to eat the next day or cook a big dinner on Sunday and re-purpose the leftovers on Monday or Tuesday night when I don't have the energy to make a meal from scratch.
American Family Insurancehas launched the Back to The Family Dinner Table Campaign to get families back around the dinner table. Since that is the mission of #SundaySupper we've partnered together this Sunday to bring you Big Sunday Supper Meals that make enough to be reinvented into Weekday Suppers. This was easy for me as I often cook a big meal on Sunday then use the leftovers throughout the week.
1 red onion, peeled and sliced
1 white onion, peeled and sliced
4 carrots, diced
4 celery stalks,diced
3 parsnips,diced
4 large red skinned potatoes,diced
8 garlic cloves, divided
1 c. chicken broth
5-6 lb. whole chicken (neck and giblets removed)
1 lemon
3 T. olive oil
2 t. thyme
1 t. herbs de provence
2 t. paprika
salt and pepper
1 bunch of asparagus, trimmed
1. Preheat the oven to 400 degrees.
2. Place the onions, carrots, celery, parsnips, and potatoes in a roasting pan. Mince 4 of the garlic cloves and place them in the roasting pan. Pour the chicken broth over top of the vegetables.
3. Put the rack in the roasting pan on top of the vegetables. Place the chicken breast side up on the rack.
4. Cut the lemon in half. Stuff half of it inside the chicken. Smash the remaining garlic cloves and place them inside the chicken as well.
5. Pour the olive oil over top of the chicken. Sprinkle with thyme, herbs de provence, paprika, salt, and pepper.
6. Slice the remaining lemon and place on top of the chicken. Bake for 1 hour. Remove from oven and pour the juices over top of the chicken. Return to oven and bake for 45 minutes.
7. Remove the chicken from the oven and place the asparagus around it. Cook for 20-25 additional minutes. Remove from oven and check internal temperature. Temperature should read 165 or higher.
8. Allow chicken to rest for 10 minutes. Transfer the chicken and vegetables to a serving platter. Slice and enjoy.
This post is sponsored by American Family Insurance. All opinions are my own.
One of my favorite things to make on Sunday is a whole chicken or a large turkey breast. I generally put it in a roasting pan and cook it for several hours on Sunday afternoon. I have to tell you about my roasting pan. For years I thought I didn’t need one because you only need them when you are cooking big meals. Then I walked into Williams-Sonoma to look for a cookbook and there was a beautiful, large roasting pan for 75% off! I bought it without hesitation and have been using it ever since.
Speaking of Williams-Sonoma, American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: http://www.amfam.com/familydinnertable/
This week I wanted to make a roasted chicken. Roasted chicken is so easy to make using any herbs and spices you want! I always try to buy a 5-6 pound chicken so that there is plenty leftover for the rest of the week. Whenever I make roasted chicken I cut up a ton of vegetables and put them in the bottom of the pan with some chicken stock. Then I put the chicken on the roasting rack, season it, and let it roast in the oven for several hours.
The chicken came out tender and juicy. The vegetables were caramelized in the bottom of the pan and had all the flavor from the juices of the chicken. They were amazing! After eating dinner it was time to cut the remaining chicken off the bone and store the leftovers.
One thing I like to do before taking all the chicken off the bone is to decide what I'm making with the chicken during the week. Are you wondering why this is important? I like to divide the chicken into different containers according to what I'll be making. This week I am making Buffalo Chicken Pizza (watch for the recipe tomorrow!) and Chicken Noodle Soup.
I cut the remaining chicken from the breast in nice, clean slices and stored them in one container for the Buffalo Chicken Pizza. I took any remaining small pieces that I picked from the chicken in a second container. I also put any dark meat in the second container. This was my soup container so it didn't matter if the chicken was in pieces. This is a great trick to preparing leftovers for cooking during the week. You can also toss any spices into the containers if you know which ones you will be using. I tossed in some rosemary and thyme along with the chicken for the soup.
Connect with American Family Insurancevia any of their social media links to keep up with the campaign and see the recipes being shared and the stories behind them: Pinterest| Twitter| Facebook| Google+| YouTube| Linkedin
Oven Roasted Chicken with Vegetables (a Hezzi-D Original)This week I wanted to make a roasted chicken. Roasted chicken is so easy to make using any herbs and spices you want! I always try to buy a 5-6 pound chicken so that there is plenty leftover for the rest of the week. Whenever I make roasted chicken I cut up a ton of vegetables and put them in the bottom of the pan with some chicken stock. Then I put the chicken on the roasting rack, season it, and let it roast in the oven for several hours.
The chicken came out tender and juicy. The vegetables were caramelized in the bottom of the pan and had all the flavor from the juices of the chicken. They were amazing! After eating dinner it was time to cut the remaining chicken off the bone and store the leftovers.
One thing I like to do before taking all the chicken off the bone is to decide what I'm making with the chicken during the week. Are you wondering why this is important? I like to divide the chicken into different containers according to what I'll be making. This week I am making Buffalo Chicken Pizza (watch for the recipe tomorrow!) and Chicken Noodle Soup.
I cut the remaining chicken from the breast in nice, clean slices and stored them in one container for the Buffalo Chicken Pizza. I took any remaining small pieces that I picked from the chicken in a second container. I also put any dark meat in the second container. This was my soup container so it didn't matter if the chicken was in pieces. This is a great trick to preparing leftovers for cooking during the week. You can also toss any spices into the containers if you know which ones you will be using. I tossed in some rosemary and thyme along with the chicken for the soup.
Connect with American Family Insurancevia any of their social media links to keep up with the campaign and see the recipes being shared and the stories behind them: Pinterest| Twitter| Facebook| Google+| YouTube| Linkedin
1 red onion, peeled and sliced
1 white onion, peeled and sliced
4 carrots, diced
4 celery stalks,diced
3 parsnips,diced
4 large red skinned potatoes,diced
8 garlic cloves, divided
1 c. chicken broth
5-6 lb. whole chicken (neck and giblets removed)
1 lemon
3 T. olive oil2 t. thyme
1 t. herbs de provence
2 t. paprika
salt and pepper
1 bunch of asparagus, trimmed
1. Preheat the oven to 400 degrees.
2. Place the onions, carrots, celery, parsnips, and potatoes in a roasting pan. Mince 4 of the garlic cloves and place them in the roasting pan. Pour the chicken broth over top of the vegetables.
3. Put the rack in the roasting pan on top of the vegetables. Place the chicken breast side up on the rack. 4. Cut the lemon in half. Stuff half of it inside the chicken. Smash the remaining garlic cloves and place them inside the chicken as well.
5. Pour the olive oil over top of the chicken. Sprinkle with thyme, herbs de provence, paprika, salt, and pepper.
6. Slice the remaining lemon and place on top of the chicken. Bake for 1 hour. Remove from oven and pour the juices over top of the chicken. Return to oven and bake for 45 minutes.7. Remove the chicken from the oven and place the asparagus around it. Cook for 20-25 additional minutes. Remove from oven and check internal temperature. Temperature should read 165 or higher.
8. Allow chicken to rest for 10 minutes. Transfer the chicken and vegetables to a serving platter. Slice and enjoy.
This post is sponsored by American Family Insurance. All opinions are my own.
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida's Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy's Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita's Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner's Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
One of my favorite things to make on Sunday is a whole chicken or a large turkey breast. I generally put it in a roasting pan and cook it for several hours on Sunday afternoon. I have to tell you about my roasting pan. For years I thought I didn’t need one because you only need them when you are cooking big meals. Then I walked into Williams-Sonoma to look for a cookbook and there was a beautiful, large roasting pan for 75% off! I bought it without hesitation and have been using it ever since.
Speaking of Williams-Sonoma, American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: http://www.amfam.com/familydinnertable/
This week I wanted to make a roasted chicken. Roasted chicken is so easy to make using any herbs and spices you want! I always try to buy a 5-6 pound chicken so that there is plenty leftover for the rest of the week. Whenever I make roasted chicken I cut up a ton of vegetables and put them in the bottom of the pan with some chicken stock. Then I put the chicken on the roasting rack, season it, and let it roast in the oven for several hours.
The chicken came out tender and juicy. The vegetables were caramelized in the bottom of the pan and had all the flavor from the juices of the chicken. They were amazing! After eating dinner it was time to cut the remaining chicken off the bone and store the leftovers.
One thing I like to do before taking all the chicken off the bone is to decide what I'm making with the chicken during the week. Are you wondering why this is important? I like to divide the chicken into different containers according to what I'll be making. This week I am making Buffalo Chicken Pizza (watch for the recipe tomorrow!) and Chicken Noodle Soup.
I cut the remaining chicken from the breast in nice, clean slices and stored them in one container for the Buffalo Chicken Pizza. I took any remaining small pieces that I picked from the chicken in a second container. I also put any dark meat in the second container. This was my soup container so it didn't matter if the chicken was in pieces. This is a great trick to preparing leftovers for cooking during the week. You can also toss any spices into the containers if you know which ones you will be using. I tossed in some rosemary and thyme along with the chicken for the soup.
Connect with American Family Insurancevia any of their social media links to keep up with the campaign and see the recipes being shared and the stories behind them: Pinterest| Twitter| Facebook| Google+| YouTube| Linkedin
Oven Roasted Chicken with Vegetables (a Hezzi-D Original)This week I wanted to make a roasted chicken. Roasted chicken is so easy to make using any herbs and spices you want! I always try to buy a 5-6 pound chicken so that there is plenty leftover for the rest of the week. Whenever I make roasted chicken I cut up a ton of vegetables and put them in the bottom of the pan with some chicken stock. Then I put the chicken on the roasting rack, season it, and let it roast in the oven for several hours.
The chicken came out tender and juicy. The vegetables were caramelized in the bottom of the pan and had all the flavor from the juices of the chicken. They were amazing! After eating dinner it was time to cut the remaining chicken off the bone and store the leftovers.
One thing I like to do before taking all the chicken off the bone is to decide what I'm making with the chicken during the week. Are you wondering why this is important? I like to divide the chicken into different containers according to what I'll be making. This week I am making Buffalo Chicken Pizza (watch for the recipe tomorrow!) and Chicken Noodle Soup.
I cut the remaining chicken from the breast in nice, clean slices and stored them in one container for the Buffalo Chicken Pizza. I took any remaining small pieces that I picked from the chicken in a second container. I also put any dark meat in the second container. This was my soup container so it didn't matter if the chicken was in pieces. This is a great trick to preparing leftovers for cooking during the week. You can also toss any spices into the containers if you know which ones you will be using. I tossed in some rosemary and thyme along with the chicken for the soup.
Connect with American Family Insurancevia any of their social media links to keep up with the campaign and see the recipes being shared and the stories behind them: Pinterest| Twitter| Facebook| Google+| YouTube| Linkedin
1 red onion, peeled and sliced
1 white onion, peeled and sliced
4 carrots, diced
4 celery stalks,diced
3 parsnips,diced
4 large red skinned potatoes,diced
8 garlic cloves, divided
1 c. chicken broth
5-6 lb. whole chicken (neck and giblets removed)
1 lemon
3 T. olive oil2 t. thyme
1 t. herbs de provence
2 t. paprika
salt and pepper
1 bunch of asparagus, trimmed
1. Preheat the oven to 400 degrees.
2. Place the onions, carrots, celery, parsnips, and potatoes in a roasting pan. Mince 4 of the garlic cloves and place them in the roasting pan. Pour the chicken broth over top of the vegetables.
3. Put the rack in the roasting pan on top of the vegetables. Place the chicken breast side up on the rack. 4. Cut the lemon in half. Stuff half of it inside the chicken. Smash the remaining garlic cloves and place them inside the chicken as well.
5. Pour the olive oil over top of the chicken. Sprinkle with thyme, herbs de provence, paprika, salt, and pepper.
6. Slice the remaining lemon and place on top of the chicken. Bake for 1 hour. Remove from oven and pour the juices over top of the chicken. Return to oven and bake for 45 minutes.7. Remove the chicken from the oven and place the asparagus around it. Cook for 20-25 additional minutes. Remove from oven and check internal temperature. Temperature should read 165 or higher.
8. Allow chicken to rest for 10 minutes. Transfer the chicken and vegetables to a serving platter. Slice and enjoy.
This post is sponsored by American Family Insurance. All opinions are my own.
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida's Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy's Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita's Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner's Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
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