Just because you cook for one or two, don’t think the joy of a roast chicken dinner is just too much effort. We’ve slashed roasting times in half, given choices of white or dark, baked essential veggies beside the chicken and seasoned all with the herbs that are adored in a classic stuffing. And, oh yes, you even wind up with crispy skin.
- 1 tbsp (15 mL) butter (at room temperature)
- 1/4 tsp (1 mL) each dried sage leaves and salt (approximately)
- 1/4 tsp (1mL) ground savoury
- 2 bone-in skin-on Ontario Chicken Breasts or 4 Thighs
- 1 Ontario Sweet Potato, peeled
- 2 tsp (10 mL) canola oil or vegetable oil
- 1 tsp (5 mL) dried rosemary or 1 tbsp (15 mL) finely chopped fresh rosemary
- 1 tsp (5 mL) dried leaf thyme leaves or 1 tbsp (15 mL) fresh thyme leaves
- 1 Ontario Onion, peeled
- 1 Ontario Potato, cut into 1-inch (2.5 cm) cubes
- 1 ripe but firm Ontario Greenhouse Tomato
- 2 tbsp (25 mL) grated Ontario Cheddar or Mozzarella Cheese
In small bowl, stir together butter, sage, salt and savoury. Lift one edge of chicken skin and slide finger between skin and flesh over most of the breast, leaving some skin edges attached. Rub most of the herbed butter onto flesh, then rub remaining over skin. Sprinkle skin with more sage and salt. Place at end of large oiled rimmed baking sheet. Roast in 400°F (200°C) oven for 15 minutes.
Meanwhile, cut sweet potato into quarters, then 1-inch (2.5 cm) pieces. Place in bowl. Sprinkle with oil, rosemary, thyme and generous pinch of more salt; toss to coat. Slice onion into 6 wedges and add to bowl; gently turn to coat, keeping onion intact; add potato. Slice tomato in half and sprinkle with cheese.
Baste chicken with pan juices, spread vegetables on pan; roast for 15 minutes. Baste with pan juices; turn vegetables and nestle tomato in pan. Roast for 10 to 15 minutes or, until chicken and vegetables are tender.
- PROTEIN: 41 grams
- FAT: 22 grams
- CARBOHYDRATE: 26 grams
- CALORIES: 472
- FIBRE: 4 grams
- SODIUM: 595 mg