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| Simple Ingredients, Simple To Make |
I cook dinner every single night for my family. This recipe is not only their favorite to eat but it’s also my favorite to make. Here are just some of the reasons why I love this meal:
- It uses only one pan which makes clean up a breeze.
- It’s not expensive to make which is easy on my pocket.
- There’s also not a lot of ingredients which makes cooking it and shopping for it less time consuming.
- It makes the BEST leftovers which can be frozen, eaten for lunch, or heated up for another dinner.
- It’s a clean plate club dinner every time. Yes, even the Brussels sprouts.
- It’s allergy free for us which means no dairy, soy, egg, nuts, legumes, carrots, garlic, banana, barley or pork.
- Don’t be scared to try this because it’s allergy-free, it also uses WHOLE foods and is very healthy!
THE STEP-BY-STEP RECIPE
Preheat oven to 450 degrees.
Grease large baking pan with Extra Virgin Olive Oil (enough to coat the bottom of the pan).
Prepare Brussels Sprouts
(feel free to substitute with carrots if you must, but at least TRY the Brussels Sprouts, they’re good, I promise)
Peel all dark colored leaves off the outside of the Brussels sprouts.
Cut each stem off (be careful not to cut too close so that all of the leaves fall off, just cut the dried up part).
Slice each one in half, length-wise.
Rinse all Brussels sprouts and put in oiled pan.
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| Preparing Brussels Sprouts for an allergy free meal. |
Prepare Potatoes
Rinse potatoes.
Slice each potato in half, length-wise.
Slice each half, length-wise.
Quarter each half of the potato (like shown in picture).
Rinse cubed potatoes again and put in oiled pan with Brussels sprouts.
Sprinkle with salt and pepper and stir to evenly coat pieces with oil.
Push potatoes and Brussels sprouts to outside of pan leaving a spot in the middle for the chicken.
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| Preparing Potatoes for an allergy free meal |
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| Make room for the chicken! |
Prepare Orange
Rinse orange.
Slice orange in half.
Quarter orange and set aside to stuff inside the chicken.
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| Sliced oranges release juices while cooking which makes your chicken SUPER juicy! |
Prepare Chicken
Remove innards from chicken (I HATE this part…ewwww)
Rinse chicken inside and out and pat dry.
Place chicken in oiled pan.
Stuff the chicken with the orange slices. (I’ve also used apples, pears, and lemons).
Oil the outside of the chicken and sprinkle with salt, pepper, and poultry seasoning.
Empty one small container of Chicken Broth into the pan (not on top of the chicken).
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| Stuff that chicken with oranges, lemons, pears, or apples. YUM! |
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| Simple ingredients, delicious meal, happy and healthy family. |
Roast in oven for 20 minutes at 450 degrees.
Decrease temperature to 350 degrees and cook until internal temp is at 180 degrees (taken in the thigh).
If you don’t have a meat thermometer, try cooking for about 20 minute per pound or when juices run clear.
Remove chicken to a large cutting board and allow to sit for 15 minutes.
Increase temp to 425 degrees and put the pan with veggies back in while chicken rests (we like them crispy).
DON’T FORGET THE VEGGIES! Make sure to use a timer and remove veggies after 15 minutes.
Carve your chicken and ENJOY!
Our roasted chicken dinners wouldn’t be complete without cranberry sauce. Yum!
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| YUM! Roasted Chicken Dinner Allergy Free (for us) |
Did you try this recipe? Please feel free to comment below or on the facebook page and tell me how you enjoyed it! Do you have a suggestion, then please share!!!
Entire Cost of Dinner: $16.28 (Using mostly Organic ingredients)
This will feed a family of four WITH leftovers!!!
What to do with roasted chicken leftovers? Make allergy-free chicken soup!!!
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Elizabeth DiBurro
Easy Breezy Life
EBL Food Allergies
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