Last night I wanted to be fancy. Who says you shouldn’t make a Monday night meal that will knock any of your weekend feasts out of the park?
I’ve been trying to prep a lot of my meals on the weekends or whenever I have extra time because my schedule can be so random. This past weekend, for instance, I had to wake up at 4:30am on Saturday to work a race! While Sunday was a little more relaxing except for a 9.5 mile long run, I didn’t get much of a “day off” weekend. That came today, where I don’t have to work until 4pm. But for the rest of the week, I’m running around interning or working straight through the weekend. So I needed a meal that would have versatile leftovers.
It seems like the most difficult decision for me is planning my meals and remembering where I found recipes… I’ve got them saved online, ripped from magazines and sent to email. So this little whiteboard really helped me out. It gives me a mission plan and an idea of what to buy at the store.
Look at all those check marks! I was able to actually cook all of meals (almost!)
I decided to call this recipe Yoga Roasted Chicken. Because while it roasted in the oven, I did an amazing deep stretching yoga video. haha
I found a great accompaniment in Southern Living for roasted winter vegetables, recipe below this.
YOGA ROASTED CHICKEN RECIPE
1 whole chicken
salt, pepper, italian seasoning (or any other dried herbs- Thyme, parsley)
lemon and zest
Mix together the salt, pepper and Italian seasoning. Rub over chicken. Then mix together the olive oil with the juice of one lemon and the zest. Rub that on the chicken, making sure you get in between the legs and wings. I recommend letting the chicken marinate for 8-10 hours in the fridge. I did this in the morning so it marinated all day.
Preheat oven to 425 degrees. Roast the chicken for 15 minutes. It will start to brown on top. Cover chicken with foil. Then decrease the temperature to 375 degrees and roast for another 45 minutes.
For the Winter Vegetables, add them in once you decrease the temperature.
ROASTED WINTER VEGETABLES amounts can change, this was for one serving for myself
1 medium red potato, diced
1 large carrot, diced
6 brussel sprouts, cut in half
1/2 cup of whole fresh cranberries
1 tbsp molasses
After you chop up the veggies, divide the potatoes and carrots from the brussel sprouts, and leave the cranberries aside. Toss potato mixture in some olive oil, salt, pepper and Italian seasoning. Put the potatoes in the oven to roast for 45 minutes. Toss the brussel sprouts in the same thing but add orange zest. Add in the brussel sprouts to roast for 25 minutes. In the last 5-10 minutes, add the cranberries. Once finished roasting, remove from oven and toss with 1 tbsp of molasses for extra flavor.
I felt like this was a pretty classy weeknight meal. Now I’ll have plenty of chicken to carry me through the week!