Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

Savory Roasted Acorn Squash

Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.

Savory Roasted Acorn Squash

Savory Roasted Acorn Squash

Course Side Dish
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium acorn squash (1½ pounds)
  • 2 tbsp olive oil
  • ½ tsp grated nutmeg
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp butter
  • tsp dried sage
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 450℉.  
  • Halve the squash, remove seeds and cut into 12 wedges.  Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.  
  • Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer.  Roast until lightly browned, 12-15 minutes.
  • While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat.  Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown.  This can take from 1-5 minutes, depending on stovetop type and efficiency.  Do not leave unattended as the butter may burn quickly.
  • Remove pan from heat and whisk in sage, maple syrup and lemon juice.
  • Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge.  Place back in the oven and roast for an additional 8-10 minutes or until tender.  
  • Hack:  Leftover squash can be stored in the fridge for up to 4 days.  To freeze, remove the rind and mash squash.  Package in serving size portions and freeze for 10-12 months.
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword acorn squash, holiday side dish, oven roasted vegetables, savory squash, vegetable, vegetable side dish, vegetarian, winter squash

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!

Loaded Baked Cauliflower Casserole

This loaded baked cauliflower casserole brings together eggs, cheese and roasted vegetables in a delightful vegetarian dish that’s great for any meal!

Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

Course Breakfast, brunch, Main Course
Servings 6
Calories 395 kcal

Ingredients
  

  • 1 red onion, thinly sliced, divided
  • 1 head cauliflower, cut into florets (6-8 cups)
  • 3 medium tomatoes, chopped
  • ¼ cup olive oil
  • 7 eggs
  • 1 tbsp sesame oil
  • 1 tsp cumin
  • ½ tsp dried rosemary
  • tsp dried basil
  • tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup flour*
  • tsp baking powder*
  • ¾ cup parmesan cheese, grated
  • ¾ cup sharp cheddar cheese, grated

Instructions
 

  • Preheat the oven to 400℉.
  • Set aside 4 onion rounds and put the rest in a 13” x 9” baking pan.  Add cauliflower and tomatoes.  Toss with olive oil. 
  • Roast in the oven until cauliflower is very tender, 30-40 minutes, turning every 15 minutes. Remove from the oven and allow to cool completely.
  • Whisk together eggs, sesame oil, cumin, rosemary, basil, turmeric, salt and pepper.
  • Blend flour and baking powder and whisk into egg mixture.  Whisk in cheese. Gently fold in vegetables trying not to break up cauliflower.
  • Place mixture in a greased 13” x 9” pan lined with parchment paper.  Arrange reserved onion rings over the top.
  • Bake in 400℉ oven until a knife inserted in the center comes out clean, about 25 minutes.  Allow to rest for 20 minutes before slicing.
  • This dish can be served warm or at room temperature.
  • *Make this dish gluten-free by substituting the all-purpose flour for ¾ cup almond flour.  Increase the baking powder to 1¾ tsp.
  • Hack:  Leftover portions can be stored in the refrigerator for up to 5 days or frozen for upto 3 months.
  • Hack: Frozen cauliflower can be used in this recipe.
Keyword baked, breakfast, brunch, casserole, cauliflower, easy, eggs, gluten-free, oven roasted vegetables, quiche, vegetarian

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve this with some crispy hash browns to make a complete meal!

Sweet and Spicy Butternut Squash

Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash

Course Side Dish
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 butternut squash (about 2 lbs)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 400℉.
  • Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
  • Roast in oven until tender, 30-45 minutes.  If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
  • Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
  • Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
  • Serve warm.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
  • Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
  • Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, easy, mashed squash, oven roasted, oven roasted vegetables, savory squash, squash, vegetarian, vegetarian side dish, winter squash

 

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: If you love butternut squash, try this simple butternut soup!

Homemade Simple Butternut Soup

This simple butternut soup is nutritious, low-calorie and so rich in flavor, it’s going to become your new favorite thing! Serve it hot or cold!

Simple Butternut Soup

Simple Butternut Soup

Course Soup
Servings 6
Calories 120 kcal

Ingredients
  

  • 1 butternut squash (about two pounds), halved and seeded 
  • 1 Vidalia or sweet onion, peeled and quartered
  • 1 sweet potato, peeled and quartered
  • ½ tsp curry
  • ¼ tsp nutmeg
  • Dash of hot sauce (or to taste)
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 300°F.
  • Coat a 13” x 9” baking pan with cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it.
  • Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
  • In a food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
  • Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper. 
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Keyword butternut squash, homemade soup, low calorie, oven roasted vegetables, squash, sweet potato, vegan, vegetarian, winter squash

Did you know? Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.

Suggestion:  Serve this soup with some naan flatbread for a light meal or snack.

Roasted Sausage, Peppers and Onions

Roasted sausage, peppers and onions are not just for subs! Jazz this recipe by serving it with rice, polenta, cornbread or potato salad!

Roasted Sausage, Peppers and Onions

Roasted Sausage, Peppers and Onions

Course Main Course
Servings 6
Calories 349 kcal

Ingredients
  

  • 4 sweet onions
  • 6 sweet bell peppers in a variety of colors (green, red, yellow and orange)
  • 6 Italian sausage links, hot or sweet (1 Pound)
  • 1 cup vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Heat oven to 350͒℉
  • Cut onions and peppers in 1" chunks and place in a baking pan. Add ¼ cup of vegetable broth and the sausages.
  • Oven roast for 45 - 60 minutes until sausages reach an internal temperature of 160℉ Add vegetable broth ¼ cup at a time as necessary to avoid having the pan from going dry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword fair food, oven roasted vegetables, Roasted sausages, sausage subs, sausages with peppers and onion

Did you know? The biggest sausage ever made was an amazing 38.99 miles long?  Check out some other fun sausages facts here!

Bacon Roasted Brussels Sprouts

Bacon roasted Brussels sprouts bring together two ingredients that complement each other perfectly in this tasty low-carb recipe!

Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts

Course Side Dish
Cuisine American
Servings 3 people
Calories 130 kcal

Ingredients
  

  • 16 oz frozen baby Brussels sprouts
  • 1 onion, chopped
  • 1 slice bacon, cut into small pieces
  • ¼ cup vegetable broth

Instructions
 

  • Combine Brussels sprouts, onion and bacon in a baking pan. Add ¼ cup vegetable broth. Bake in 350℉ oven to desired tenderness (45-60 minutes), turning ingredients every 15 minutes. If ingredients seem too dry, add more vegetable broth, ¼ cup at a time. Times may vary if using fresh (or larger) Brussels sprouts.
  • Hack: Freeze leftovers in a sealable freezer bag or container for future use.
  • Hack: Separate any remaining uncooked bacon slices and roll into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in sealable freezer bag or container. The frozen slices can then be used in the portions desired.
Keyword bacon, bacon roasted Brussels sprouts, Brussels sprouts, oven roasted vegetables, side dish, vegetable side dish

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables which are associated with lowering the risk of some types of cancer.

If you’re a fan of Brussels sprouts, try my recipe for Brussels sprout Cesar salad!

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