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Tuesday, 6 August 2013

Easy-Peasy Rather-Lazy Roast Dinner!

I have to say, during this pregnancy, my desire to cook has seriously diminished! Especially during this very hot weather, the last thing I want to do is slave in a hot kitchen.

Nonetheless, there comes a point when you realise you haven't had a decent dinner for a while, but really can't be bothered to cook. So this is where this recipe comes in! It is my roast dinner at the moment, and satisfies the criteria of a decent dinner, that to me is near enough the full works to be enough for a roast dinner. It's also really easy, and is a "leave alone" dinner that can be done with minimal effort, but doesn't necessarily look that way when served!

So, here is my aptly named quick fix - it takes just over an hour to cook, but it really is minimal effort so bear with me!

Serves 4 (Large portions!)

Ingredients:
  • 4 Chicken Breasts
  • 4-6 Large White / Baking Potatoes
  • Approx 100g Dried Stuffing Mix
  • One Handful of Long Grain Rice (uncooked)
  • Vegetables to serve 4 people (whatever you fancy, or frozen peas!)
  • Smoked Paprika, Garlic Granules / Chopped Garlic, Salt & Pepper, Vegetable Oil
  • Tin Foil!
  • Olive Oil or similar
  • Instant Gravy Granules (I like Bisto For Chicken!)
Method:
  1. Preheat oven to 200⁰C (or 180⁰C Fan Oven).
  2. Mix the stuffing up with boiling water, adding more water than the instructions to make it quite wet.
  3. Add the uncooked rice and mix well.
  4. Peel the potatoes and cut into 4 to 6 large chunks each (depending on the size of potato!).
  5. Put the potatoes in a roasting tin, drizzle with vegetable oil and sprinkle with smoked paprika, garlic (save a little for the chicken) and season with salt and pepper.
  6. Put in oven for an hour.
  7. Put a little Olive Oil or similar in another roasting tin or tray, add some salt and pepper, and the remaining (or a little bit if you have a whole pot!) of garlic.
  8. Lay out the 4 chicken breasts next to each other (about an inch maximum apart) in the roasting tin and completely cover with the stuffing and rice mixture.
  9. Cover the roasting tin in foil and put in the oven for 50 minutes - 1 hour (depending on how long it took after putting potatoes in!).
  10. Prepare the veg and leave in saucepan for later.
  11. Leave the kitchen and have a cup of tea / sit down for 20 minutes or so!
  12. With 25 minutes to go, remove the foil from the chicken tray so the stuffing can crisp up, turn the roast potatoes and put the veg on to cook. This gives enough time for the veg to come to the boil and cook, to lay the dinner table and to make some gravy.
  13. After an hour of cooking the potatoes should be very crispy, and the chicken should be done (double check by cutting a chicken breast in half to make sure it's cooked).
  14. Serve and enjoy!

Tip: Experiment with different roast potato toppings, or use frozen roast potatoes, or even do mash! Prepare the veg in the morning so that you can leave the kitchen for even longer whilst everything is cooking away. You could even have a steamer going with your veg in meaning you can let it do the work without waiting for the saucepan to come to the boil! Frozen veg cooked in the microwave is also another quick time saver!



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