Roasted Chicken

Updated: Oct 6, 2021

This menu can be extremely easy if you do not have time to cook. Simply purchase enough rotisserie chickens for your family. Pre-made mashed potatoes in the refrigerator section of the grocery department and microwavable frozen broccoli.

Roast Chicken

Mashed Potatoes


If you prefer to cook, try these simple but enjoyable recipes.

Roast Chicken

When I worked I always loved cooking with a crockpot. It made my life so simple. Now, my daughters tell me cooking with a crockpot is considered “taboo” or dangerous. Yet, they were raised on many meals cooked in a crockpot. So, if you do not want to use a crockpot bake.

  • 4 boneless skinless chicken breasts

  • 1 Tablespoon melted butter or olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  1. Pre-Heat oven to 450 degrees.

  2. Place the chicken breast in a large greased baking dish.

  3. Brush the chicken breast on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper,(may add garlic powder and paprika) until combined. Then sprinkle the mixture evenly over the chicken on both sides.

  4. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)

  5. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.

Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Mashed Potatoes

2 ½ pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

Salt and pepper to taste

4 tablespoons butter, more for dotting

⅓ cup whole milk


  1. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)

  2. In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

  3. Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)

  4. To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

Steamed Broccoli

  1. Place the broccoli florets in a steamer basket and set over a pot with 1-inch of water.

  1. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.

  1. Season the steamed broccoli with olive oil, lemon juice, salt, and pepper, as desired.


The leftover chicken, mashed potatoes and broccoli will be used for other recipes in this week's menu.

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