I love making a large amount of roasted meats and veggies on a big sheet pan. It's such a time saver and it looks great presented on the table, as is, on the baking sheet. Gently smashing the potatoes before you put them in the oven allows the lovely meat and veggie juices to flavour them, while keeping them firm and intact. You can use any types of additional veggies you like along with the chicken and potatoes. I used carrots, celery, onions and garlic. This cost about $5 for 4 people. I like to serve it with a nice crusty rustic bread.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 4 servings
Ingredients:
Steps:
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I have an abundance of chicken quarters in my freezer. There is only my husband and I but I would like some ideas on how to spice these up a little.