Sunday, September 20, 2009

Wok's For Dinner: Onion-Roasted Chicken and Vegetables

This started out as a one-pot dish. But I accidentally opened a can of creamed corn yesterday, instead a can of corn kernels, so I decided to use the creamed corn tonight. And then this afternoon, I noticed we had a cucumber that was growing into our fence and had become stuck. I tried to pry it free, but ended up breaking the tip off the cuke, which meant we were also going to have sliced cucumbers tonight, too.

Onion-Roasted Chicken and Vegetables

1 envelope dried onion soup mix
1/4 cup olive oil
1 clove garlic, minced, or 1/2 tsp garlic powder
4 bone-in chicken breast halves
1 lb potatoes, cut into small chunks
2 carrots, sliced (I used 2 sweet potatoes instead)

Preheat oven to 450 degrees. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. In a 13x9-inch baking or roasting pan, arrange chicken, breast side up, and vegetables; discard bag. Bake uncovered 45 minutes or until chicken is no longer pink and vegetables are tender.

If freezing: Prepare as directed. After baking, allow to cook. De-bone chicken; discard bones. Place chicken and vegetables in freezer bag, squeeze out air, seal and freeze. Thaw at least 24 hours in refrigerator. To heat, place in microwave-save bowl and heat in microwave or you can heat in a saucepan on the stove.

This was a really nice meal. We're not big sweet potato fans, but I've tried my best to "hide" them in a few of the meals I've made since we started buying from Angel Food Ministries a year ago. As for me, I couldn't taste the sweet potatoes, although they did come out rather mushy. The kids at their meal very well, and my husband had seconds, so using the sweet potatoes worked out good. :)

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