Recipe: Roast Chicken and Vegetables
WRAL contributor Nili Zaharony shares a perfect recipe to share with friends! The next time a friend gets sick, consider throwing together to drop on their doorstep.
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With Omicron surging, I have been getting that message more and more often: “Covid has hit our house.” I know all too well that immediate panic of how to get through it in one piece, the brain swirling with logistics.
I have a go-to meal that I make for friends and acquaintances when I hear of another house being taken down by COVID-19. It’s simple to prepare, affordable, healthy and provides a full comforting meal with very little effort for all. So the next time a friend gets sick, consider throwing together to drop on their doorstep.
Roast Chicken and Vegetables
- 4 bone-in chicken legs and thighs
- 1lb roasting potatoes
- 4 carrots
- 1 Onion
- Rosemary
- Olive Oil spray
- Paprika
- Kosher salt and pepper
- 1 half disposable steam tray
- Spray pan with olive oil
- Half roasting potatoes
- Peel and cut carrots into 1-inch chunks
- Cut onion into quarters
- Combine all vegetables in pan along with rosemary sprigs, spray with oil, season with paprika, salt and pepper to taste.
- Place chicken on top of vegetables and season again with paprika, salt and pepper, and olive oil spray.
- Cover your steam pan with a lid or aluminum foil. It is ready to be dropped off on any doorstep in need. The dish can be frozen if not ready to be consumed. If that’s the case, direct your friend to defrost before they cook.
- Add a note with cooking directions: “Preheat oven to 350℉. Cook tray for 1-hour or until chicken is 165℉. Feel better!”
For any family going through a tough time, a home-cooked meal is a huge help. I hope this recipe gives you some inspiration to support anyone in your village going through a tough time.
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