It all starts with organic chicken drumsticks. It's not really my chicken part of choice but buying and cutting up and then freezing and defrosting a whole chicken isn't really my thang, so I usually go with chicken drumsticks because it's usually that, or a whole chicken at the local grocery store. My thang about touching a whole raw chicken is that it reminds me of holding a baby. I mean, have you ever grabbed a chicken right under it's wings, like where you would pick up a baby from its...uhhh...armpits (I guess)? It's kind of creepy! And the raw chicken is kind of like a baby...it's the same size, weight, a little smooth and wet and stuff. It totally grosses me out. The first time I ever held a chicken like that it totally reminded me of holding a baby and then I couldn't deal with the chicken any longer.
Anyhoo, for today's menu (which ended up being lunch for three consecutive days), I made roast drumsticks and veggies. My choice of veggies are usually the same with some mix-ins, depending on what's in the fridge or what I have a craving for, if I can get a hold of my dad before he's been to the grocery store. This time I had butternut squash, zucchini, mushrooms and broccoli. Normally I have sweet potatoes in place of the butternut squash but I had asked my parents to pick up the squash for me and not remembering the original reason I wanted it, I figured roasting it would be a good idea. So into the oven it went...
Dom's Usual Roast Chicken & Veggies
- Mix of veggies...in this case I used one medium butternut squash, one head of broccoli, 10 or so medium mushrooms and two small zucchinis
- 3 organic chicken drumsticks
- extra virgin olive oil
- Mrs. Dash garlic and herb seasoning
- salt and pepper
- Prep veggies. I peeled the butternut squash and trimmed the broccoli. Cut the squashes into medium chunks...I'd say around 1.5" square-ish. I left the mushrooms whole and cut the broccoli into large florets since they roast faster. Once prepped, dump into a large bowl.
- Coat veggies and chicken in olive oil. Coat well. You want everything to kind of glisten with oil--especially the broccoli so it doesn't burn and get all black and crusty.
- Season with Mrs. Dash, salt and pepper. My Mrs. Dash doesn't contain salt so it would be wise to add your own. Season well. Plain roasted chicken tastes bland and boring. No one wants boring chicken. Boring chicken, boring life--just ask the Slap Chop guy.
- Dump everything into an oven-proof baking pan lined with foil. Lining things with foil makes for easy clean-up and doesn't ruin your baking pan. I like it.
- This is what everything should look like before you stick it into the oven:
- Roast at 350F for 35 minutes, then broil for 4.5 minutes so that the chicken skin gets brown and crispy. I love crispy chicken skin and because it's organic and kind of a luxury, I eat it up when I get the chance. You can discard it if you want.
For about 15 minutes of prep and 35 minutes of roasting time (in which you don't have to really do anything), you have enough food for three meals (or more if you're a light-eater, which clearly I am not when it comes to work lunches).
It's also a really great way to get in a bunch of veggies and who doesn't love roasted veggies--don't answer that! The butternut squash was a really nice change this time around. It was super sweet. Next time I think I'll make mashed butternut squash instead of potatoes when the craving hits me.