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If you’re like us, you struggle to get a healthy, nutritious dinner on the table five nights a week. Sometimes you cave and order a pizza or dial up some Chinese takeout. It seems like a good idea at the time, but then afterward you wish you’d fed your family something better for them.
That’s why we love this quick roasted chicken recipe. Throw all the ingredients in a roasting pan, and 35 minutes later you have a complete healthy meal!
1 whole chicken (3 1/2 to 4 pounds)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch-thick rounds
1 large red onion, cut crosswise into 1/2-inch-thick rounds and separated into rings
1 bunch watercress (3/4 pound), thick ends trimmed
1 tablespoon fresh orange juice
Preheat oven to 450 degrees, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone (as shown) to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through (a thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 35 minutes. Let chicken rest 5 minutes before serving.
Toss watercress with 2 teaspoons oil and orange juice and season with salt and pepper. Divide potatoes and onions among 4 plates, top with watercress, and serve alongside chicken.
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Here’s another one of Sarah’s super easy and super delicious weeknight meal recipes. According to Sarah, “When I was growing up, we ate crispy tacos all the time. Did you? I bet you’re remembering those store-bought taco kits even now! Today’s recipe is inspired by the version my Aunt Colleen used to make. My recipe requires no kit, though. The secret is in the filling: zesty ground beef livened up by bold spices that are as easy to toss in as any store-bought packet.”
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/3 cup tomato paste (from a 6-ounce can)
1/4 teaspoon cayenne pepper (optional)
4 teaspoons chili powder
1 pound ground beef (80 percent lean)
8 crisp taco shells
Lettuce, tomatoes, scallions, cheddar, and lime wedges, for serving
In a large skillet, heat oil over medium-high. Add onion and garlic and saute until translucent, about 5 minutes. Stir in tomato paste, cayenne (if using), and chili powder and cook until fragrant, about 30 seconds.
Add beef and 1 teaspoon salt. Cook, breaking up meat with a wooden spoon, until cooked through, about 7 minutes. Spoon off excess fat. Serve filling in taco shells with toppings.
What are your favorite weeknight meals? Share them with us here.
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