Roasted chicken is one of my all-time favorite dishes. From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes. Even better is when you roast chicken pieces. It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners. I added a salad and bread and it was perfect.
I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies. Friends, this is so good, I almost guarantee you will love it!! I roasted the Chicken with carrots and potatoes in the pan, too. You could change that out if your don’t care for one or the other. Butternut squash and red onions would be good, too!
BBQ Rub Roasted Chicken Breast
4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens – I used one large bone-in chicken breast
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.
Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.
Chef’s Notes – I can’t wait to try this with my leftovers!
Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.
Prepare ahead tips: This would be an easy dish to prepare ahead of time. Prep the chicken with the oil and rub, then cover and refrigerate. Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil. Place the chicken on the pan and place into the oven! Bake. Enjoy!
This recipe will be on a regular rotation at our house! Hope you’ll try it!
I have had some comments both here on my blog and in person about struggles with setting the dinner table and making mealtime a family highlight of the day. I’d like to offer some suggestions that might make it easier for you to accomplish this! It’s not about making your house look like the Biltmore dining room. It’s simply about putting out what will be needed for the meal – silverware, plate, glass, and napkin so the meal can be eaten and enjoyed.
We all have to eat. But what we fix and how we serve it can make a huge difference in how much enjoyment we give ourselves and those with whom we share the meal. I can remember growing up that my mom always made the table and the food a special part of each day. I don’t go overboard on a regular day, but I try to make the food and the table inviting. Today’s post is just a little glimpse into how I set the table and what meals we’ve been enjoying recently.
Al Fresco Dining – Once the weather turns warm, we eat outside as often as possible! One morning recently I took breakfast outside to the front porch where the sun was shining and ate sitting in a rocking chair. That’s even better than Cracker Barrel! Continue reading “My Kitchen Table – Settings & Sustenance”→
I love a good Reuben Sandwich at a restaurant, but I’ve seldom ever made one at home. First, the Corned Beef is expensive at the grocery store. Second, the calories are even higher! But when a generous man at our church shared his homemade sauerkraut with us (again!) I kept thinking about how good a Reuben Sandwich would taste using that freshly made kraut!
Normally on Sunday’s I have dinner in the crock pot or oven so it’s ready when we get home from church. But yesterday, because of being away at a conference since Thursday, I hadn’t had time to prepare that type of a meal. So I turned to a menu of fish Continue reading “A Full Meal in Under 30 Minutes!”→