EASY ONE POT ROASTED CHICKEN DINNER

 

With all the fixings and gravy prepared in just one skillet, this recipe for an Easy One Pot Roasted Chicken Dinner is the ideal family supper.

 

Ingredients

 

1 tablespoon olive oil

6 large bone-in skin-on chicken thighs or chicken drumsticks

a pinch or two of salt and pepper  

3 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

a pinch or two of salt and pepper

2/3 cup good quality white wine

2 1/2 cups chicken stock

8 small russet or white potatoes, washed and each chopped into 4-8 pieces

6 medium carrots, peeled and chopped

fresh thyme and rosemary for garnish

 

Set your oven's temperature to 325 degrees.

On the stovetop, heat the olive oil over medium-high heat in a large oven-safe pan.

Until the exterior of the chicken pieces has turned a lovely golden brown, cook them in the pan on both sides.

The chicken pieces should be taken out of the pan and placed on a platter.

For roughly 5-7 minutes, add the potatoes and carrots to the pan with the chicken broth, allowing the veggies to slightly brown in the liquid on both sides.

When the veggies have begun to softly caramelize, remove them to a platter and reserve.

 

Heat to a medium setting. Whisk the flour into the liquid that is still in the pan after adding it.

Thyme, rosemary, salt, and pepper are whisked in after the flour has been toasting for roughly another minute.

Whisk as you pour in the wine slowly to avoid lumps.

Slowly pour in the chicken stock, stirring to prevent any clumps from forming.

Allow the sauce to bubble for about 4 minutes while gently stirring.

Re-add the potatoes and carrots to the pan, burying them well in the sauce. Nestle the chicken pieces among the sauce and veggies after adding them to the sauce.

 

When the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the potatoes are soft, cover the pan with the lid and roast it for approximately 35 to 40 minutes at 325 degrees Fahrenheit.

When the chicken is fully cooked, take the pan out of the oven, cover it, and let it rest for approximately five minutes before serving.

AUTUMN POT ROAST WITH ROOT VEGETABLES

 

A comfort food feast of beef roast, potatoes, carrots, and parsnips cooked till fork-tender and served with a velvety sauce is shockingly straightforward yet incredibly delightful.

 

INGREDIENTS:

1 beef Shoulder Roast, Arm Chuck Roast Boneless, or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)

1 tablespoon vegetable oil

8 small red-skinned potatoes, halved

2 large carrots, cut into 2-1/2 x 1/2-inch pieces

2 large parsnips, cut into 2-1/2 x 1/2-inch pieces

1 small leek, cut into 1-1/2 inch pieces

1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water

Seasoning:

1 teaspoon dried oregano

1 clove of garlic, minced

1/2 teaspoon each salt and lemon pepper

 

For the beef pot roast, combine the seasoning ingredients and press. In a stockpot, heat the oil until it is hot. Cook the pot roast. Drain any drips.

Bring to a boil after adding 3/4 cup of water. Reduce heat; securely cover and simmer for two hours. When the pot roast and veggies are tender to the fork, add the vegetables and simmer covered for an additional 30 to 45 minutes. Keep the veggies and pot roast warm after removal. Take the fat out of the cooking liquid. Measure 2 cups of cooking liquid and add them back to the stockpot. Add the cornstarch mixture and whisk while cooking for 1 minute, or until it thickens and bubbles. Slice the pot roast. Serve alongside sauce and veggies.

PUMPKIN SNACK BOARD

 

What to do to create an attractive and delectable pumpkin snack board that will wow your guests during a Halloween or fall celebration.

 

INGREDIENTS

blackberries

pitted whole black olives

black mission figs

Black Concord grapes

thirty sharp cheddar cheese slices, cracker cut

two orange bell pepper, thinly sliced

baby carrots

cheese balls

three Seed Sweet Potato Crackers

cantaloupe chunks

orange

veggie straws (picked from a bag of multi-colored straws)

cheddar cheese cracker squares

candy corn popcorn or cheddar cheese popcorn

Pumpkin Joe-Joe’s

clementines, peeled and separated into pieces

dried apricots

one small seedless cucumber, thinly sliced

 

Directions

Set three cookie cutters in the shapes of candy corn for the pumpkin's eyes and nose on a 20-inch round wood board. Create a grin for the pumpkin's mouth out of the black grapes. Blackberries, black olives, and black figs should be placed within the cookie cutters.

Lay the cheese slices down the center of the board first. The other orange components should be lined up around the black meals and on each side of the cheese slices until the board is completely covered. Pack the orange items snugly around the board's edge so they will remain put even if you move the board to another area for serving.

 

Lift the cookie cutters from the board with care, reshaping the black ingredients into triangles if required. To fill in any gaps, you may add extra black or orange items.

Put the thinly sliced cucumber at the top of the board, curved to resemble the stem of a pumpkin.

One Pan Steak and Veggies With Garlic Herb Butter

With asparagus and mushrooms, this perfectly seasoned and grilled steak is accompanied by a lovely garlic herb butter. one pot hardly much cleanup; 30 minutes. I'm done now!

INGREDIENTS:

5 tablespoons unsalted butter, divided

1 clove of garlic, minced

1 tablespoon chopped fresh parsley leaves

1 1/2 teaspoons minced fresh thyme leaves

1 1/2 teaspoons fresh lemon zest

Kosher salt and freshly ground black pepper

2 (1 1/4-inch-thick) New York strip steaks

1 shallot, minced

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

8 ounces cremini mushrooms, halved

THE BUTTER MIXTURE'S DIRECTIONS ARE AS FOLLOWS: 3 tablespoons of butter, garlic, parsley, thyme, lemon zest, salt, and pepper are combined in a small bowl; leave them away.

Add salt and pepper to taste while preparing steaks.

Using a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter. Cook the steaks in the center of the skillet for 4–5 minutes, or until a brown crust has developed. Flip using tongs, then cook for a further 4-5 minutes, or to the desired doneness; remove from heat and keep warm.

Melt the final teaspoon of butter in a skillet. the shallot, the asparagus, and the mushrooms. For approximately 3 to 4 minutes, or until the asparagus is crisp-tender and brilliant green, cook, tossing periodically until the mushrooms are cooked and browned.

Butter mixture and steaks should be served right away.