Just Precious

Easy Chicken Roast

Posted in Just Precious is Cookin' by Julie Meyers Pron on November 8, 2009

The plan was to have Whitney and kids over for dinner a few nights ago. But with Big sick 2 days before, it was forgotten. Still, on my menu plan was a chicken roast with enough to feed 8. So I now have lots of leftovers.


Chicken pieces (enough for full group)
2 lbs carrots, cut into bite size pieces (or a bag of baby carrots)
3 stalks of celery, cut into small moons
1/2 cup Kalamatta pitted olives (more if you have lots of olive fans)
1/2  – 1 white onion, diced
2 Tablespoons extra virgin olive oil
1/2 cup water
1 lemon,  cut into wedges
1/2-3/4 teaspoon Kosher salt
1/4 – 1/2 teaspoon pepper
1-2 teaspoons paprika

Get Cookin’

1. Precut and combine all ingredients (except the chicken and paprika) in advance. (I did this in the morning while Little was sleeping).
2. Set oven for 425.
3. Place chicken pieces in a baking or roasting pan. Top with carrots and other ingredients. Sprinkle paprika on top (especially on top of chicken).
4. Roast for about 45 minutes, until chicken is cooked through.

Star Power Rating: I love easy dinners like this. It could have been prepared in the morning in the crockpot, but its just as easy to stick it in the oven if you aren’t going to be out the hour before dinner. The roast was decent but would have been better with more flavor had infused the chicken more.Rating: NUMBER 2.5 of 5 stars. A good, easy meal but not much flavor.

Notes for next time:  I’m thinking if I had cooked it in a little orange juice it would have added more flavor to the chicken. The olives were a really nice touch. Whitney’s DS2 LOVES olives. I am SO making this again when Whitney and family are here, but figuring out a way to add the flavor. By-the-way, the dinner was much better as leftovers.

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