Winner winner chicken dinner! You bet there’s nothing more comforting than a big ol’ chicken dinner waiting for you on Sunday afternoon. As you well know, I look out for not only your good eating by creating healthy recipes, well, most of them healthy…I mean ya gotta have some fun sometimes! And, I also want to dream up ideas for you that are simple, easy and flat out almost effortless. And, that’s what this ‘best ever sunday roasted chicken’ dinner is. All those things in one big ol’ skillet or pot!
Country Living magazine has a great article on the difference between ‘dinner’ and ‘supper’. I mean we don’t very often hear the word ‘supper’. Well, unless you’re from the South, and we know there’s a distinct difference. While we in the South still sit down to ‘supper’, the word really originated with farmers. Rather than trying to paraphrase, here’s what the article says about ‘supper’:
According to the English Language & Usage Stack Exchange, a question-and-answer forum for linguists and etymologists, “many people who grew up in the American South and/or on farms traditionally ate larger meals at noontime to give them the strength to keep working through the afternoon.” Supper, the site goes on to say, stems from the word “to sup,” which just goes to show that even back then, country folks loved their slow-cooker recipes: “Many farming families would have a pot of soup cooking throughout the day, and would eat it in the evening.” In other words, “they would ‘sup’ the soup.”
So, this recipe, which certainly could be cooked in a slow cooker as well as I’ve done in the oven, is for Sunday dinner! That big meal in the early afternoon after church. Yeah, yeah, I know now a lot of folks head to restaurants for lunch or brunch, but why not try stepping back in food history and having the ‘best ever sunday roasted chicken’ for ‘dinner’. Then as the day wears on, TV is being watched, maybe sports, maybe just restin’ and relaxin’, grab something lighter for that evening meal!
Preheat oven to 350 & Turn to Broil for last 15 minues
1 (10 oz.) diced tomatoes with green chilies + 2 cups water
1 (10.5 oz.) organic cream of chicken soup
2 ½ cups whole baby potatoes
3 small zucchini, sliced through the center into halves
3-4 carrots, tops trimmed, whole, small to medium sized
1 cup leeks, sliced with some of green tops
2 Tbl. Bragg Organic 24 Herbs & Spices Seasoning
1 tsp. coarse ground pepper
2 tsp. sea salt
1 Tbl. Bragg Premium Nutritional Yeast Seasoning
¼ cup extra virgin olive oil
1 3 to 3 ½ lb. whole organic chicken
In a large baking pan about 4-6 inches deep, put a large piece of parchment paper. Put the diced tomatoes and water in the pan. Blend. Add the cream of chicken soup and whisk somewhat.
Around the perimeter position the potatoes, zucchini, carrots, and leeks.
In a small bowl mix together the herb and spices seasoning, pepper, salt and yeast seasoning. Sprinkle about half on the vegetables.
Place the chicken in the center of the pan (it can overlap onto the veggies). Drizzle with the olive oil on the chicken and veggies. Massage the oil into the chicken. Sprinkle the remaining spice mixture onto the chicken.
Use double foil and cover the chicken and entire pan tightly.
Roast in a 350 preheated oven for about two hours. Remove foil and set aside. Turn oven to broil (chicken should be about 10” from broiler), and let it brown for about 10-12 minutes or to your desired golden browning.
Remove from the oven. Recover with the foil. Let the chicken rest about 15 minutes.
1. Any leftover broth/gravy is perfect in a chicken noodle soup.
2. Be sure to use the carcass, boil it in about 6 cups of water. Let small remnants of meat fall off. Make yourself a great broth. Once that carcass is clean as a whistle, you can dispose of it!
3. The vegetables you choose to add is totally your choice, and, boy, are there a lot of choices!
4. This recipe could certainly be done in a slow cooker. In order to get the golden browning on the chicken, however, it would need to be placed under the broiler until browning is achieved.