This two-week menu was originally created (almost) entirely from sources found in the 2013 Ultimate Healthy Living Bundle. (See the linked sources.) The recipes for Roasted Chicken & Potatoes, found below the menu, is from Much Ado About Chicken, by Debra Worth, and shared with permission.
Week 1-
Monday: Simple Seasoned Tenders (Much Ado About Chicken)
Tuesday: Broiled Fish (household recipe); Herb-Roasted Root Veggies (The Veggie Book)
Wednesday: Oops – I forgot to fill in Wednesday. We’ll call this one leftovers. 🙂
Thursday: Ranch Roasted Chicken & Potatoes (Much Ado About Chicken– and see below), Chocolate Mousse (Steeped: Simple Nourishing Teas and Treats)
Friday: Bean & Cheese Nacho Bake (household recipe); Mexican Rice (Much Ado About Chicken)
Saturday: Orange Rice (household recipe)
Sunday: Broccoli Soup (household recipe)
Week 2-
Monday: Penne w/ Tuna Sauce (household recipe); Sautéed Garlic Kale (The Veggie Book)
Tuesday: Parmesan Crusted Chicken Salad (Much Ado About Chicken)
Wednesday: Marinated Lamb (Wholesome Comfort)
Thursday: Turkey Meat Loaf (Cottage Mama Plans Her Summer Menu)
Friday: Lentils & Rice (household recipe)
Saturday: Paleo Herb-Roasted Turkey Legs (Real Food Con cookbook); Old-Fashioned Green Beans (The Veggie Book)
Sunday: Tuna-Cheddar Chowder (household recipe)
Breakfasts & Lunches: Cheesy Bacon & Egg Loaf (The Breakfast Revolution); Baked Ramekin Eggs (The Breakfast Revolution); Vanilla Spiced Granola (Cottage Mama Plans Her Spring Menu); Chocolate Popeye (High Protein, No Powder: Protein Bars and Smoothies Made with Real Food); Muffins (Whole Breakfasts & Breads)
Ranch Roasted Chicken and Potatoes
Ingredients
- 1, 4- lb. chicken butterflied
- 1-1/2 sticks butter softened
- 1 tsp. apple cider vinegar
- 1/2 tsp. mustard
- 1 tsp. dried dill
- 2 tsp. salt divided
- 1 Tbsp. dried parsley
- 1 tsp. dried basil
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1 tsp. honey
- 3 lbs. potatoes cut into 1-1/2" - 2" cubes
Instructions
- Preheat the oven to 450°.
- Mix the butter, vinegar, mustard, 1 1/2 teaspoons salt, and spices. Line a sheet pan with potatoes. Put half the butter mixture on the potatoes and, using your hands, toss the potatoes in the butter. Alternatively, you can melt half the butter and pour it over, but I would rather dirty my hands than a pot. Sprinkle potatoes with additional 1/2 teaspoon salt.
- Dry the skin of the chicken. Put a spoonful of butter mixture under the skin of each breast and thigh and smooth it out. Rub the outside of the skin of the chicken with the remainder of the butter mixture.
- Bake in the center of the oven for 50-70 minutes until the chicken is cooked through. Let the chicken rest for 15 minutes before serving.
This post is being shared at Menu Plan Monday, Healthy Tuesday, Gluten-Free Wednesday, Thank Your Body Thursday, Tasty Traditions.
[…] down a list of all the recipes that appealed to me. (Some of them you saw show up in my “2 weeks’ menu” post.) By far the most of them came from Debra Worth’s Much Ado About Chicken and […]