On Saturday I did a lot of meal prep and actual cooking for this week. One meal that I put together was this Honey Molasses Roasted Chicken. It was really quite simple. While the butter was melting in the 9×13 dish I cut up the potatoes, carrots and garlic…a lot of garlic. After tossing the vegies with the butter and some seasoning, I topped it with chicken, covered it and placed it in the fridge until Monday night. Yesterday’s dinner was so easy. All I had to do was pull it out of the fridge and place it in the oven to bake. This is a keeper and is a great recipe to take to a home with a new baby or someone who is grieving after the death of a family member. It could be delivered in a foil throw away container with instructions on how to bake. Or if you go on vacation leave one in your freezer. When you get home you are greeted with a ready to cook and eat meal. Enjoy

Honey and Molasses Roasted Chicken

(printer friendly version)

1/4 cup butter
11 pieces of assorted thigh and drumstick chicken pieces
6 red potatoes
4 carrots (medium size)
20 garlic cloves, peeled and minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cajun seasoning
2 tablespoons honey
2 tablespoons molasses

Set oven to 400F and while it is heating allow butter to melt in a 9×13″ pan. Clean and cut potatoes and carrots into large chunks. Remove pan from oven when the butter is melted and add potatoes, carrots, oregano, garlic, basil, onion powder and salt. Toss to mix seasoning and thoroughly cover vegetables. Place chicken pieces on top of veggies and then sprinkle with cajun seasoning. If you don’t have this seasoning you can use salt and pepper. Place in oven for 40 minutes. Combine honey and molasses and brush on chicken. Return to oven for 15 minutes. At this point if the chicken is finished cooking remove it from the pan and store covered to keep warm. The vegetables need to be cooked by themselves until soft, in my case that was another 15 minutes. Serve.

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