Citrus Chicken and Potato Bake

As the weather gets colder, I am really into recipes that use the oven and heat up the house. Yes, multitasking at its finest! But not only that-- with a newborn baby in the house, I don't have as much time as I used to, so meals that I can prep in less than 15 minutes, stick in the oven, and forget about until the timer goes off are the new "go to" type of meal. And this is one of them.

In a nutshell, all of the ingredients get squished together in a large ziplock bag (or bowl if you like). This can be done at your convenience, when you have a spare minute or two-- for me with a newborn, these moments can be at random times during the day. Once this is done, you can place the bag or bowl in the fridge for up to day until you are ready to bake.  Then, it's bake, forget, then dinner is served! How easy was that? Oh, and did I mention, you can double or triple this recipe if you want to with minimal extra work (and if your oven is big enough).

Even if you don't have a newborn, we are all crunched for time, have unexpected company coming during a busy week, or just want to prep dinner for the next day. This is the perfect, tasty and healthy meal! Try it once and I am sure that through the winter, it will become a staple in your household just like mine!

Citrus Chicken and Potato Bake

Serves 4

1 Whole Chicken, cut into pieces

3 Large Cloves Garlic, chopped

1 Onion, chopped

2 Bay Leaves

1 Large Lemon- Cut into half, then quarters

1 Large Orange- Cut into half, then quarters

4 sprigs Fresh Oregano (or 1 tsp dried)

4 sprigs Fresh Rosemary (or 1 tsp dried)

3 tbsp Dijon Mustard

Large Pinch of Salt and Pepper

6 cups of Raw Roasting Vegetables of your choice, cut into large chunks (i.e. carrots, butternut squash, zucchini, eggplant, potatoes)

Place all ingredients except the vegetables into a large ziplock bag (or in a large bowl). Squish everything together to get the juices from the oranges and lemons and toss to coat.  Place in the fridge for up to day until you are ready to bake.

When ready to bake, place the vegetables into a lined roasting tray (or 2 baking trays). Remove the chicken from the fridge and dump the contents of the bag or bowl onto the vegetables.  Let sit at room temperature for a few minutes while oven preheats (*never let it sit out on the counter at room temperature for an extended period of time. This is really meant to sit on the counter just for the 5 minutes or so it takes your oven to come to temperature.)

Preheat the oven to 350 degrees Fahrenheit. Bake the chicken and vegetables for about an hour until the juices of the chicken run clear and the vegetables are cooked.