Super Easy Oven BBQ Chicken & Roasted Veggies

Last night we had a really healthy & delicious dinner of oven BBQ chicken & roasted veggies.
The best thing about this recipe is the prep is very easy & you just throw it all into the oven for about an hour.

Oven BBQ Chicken, Roasted Veggies, & Green Beans
 

Oven BBQ Chicken:

Any chicken pieces you like.  Boneless or bone-in.  (I used chicken thighs & pulled off the skin)
BBQ sauce- any flavor
Cooking spray or non-stick foil

Spray your baking sheet with the non-stick spray or line it with foil.
Place the chicken pieces so they are not touching. 
Then paint on some BBQ sauce.
Bake at 350 until done.
Baste with the BBQ sauce 2-3 more times while cooking.


Roasted Veggies:
Any veggies you like cut up into bite sized pieces. (I used sweet potato, squash, carrots, onion, & mushrooms)
Drizzle with olive or coconut oil.
Sprinkle with salt, pepper, garlic powder, & any other herbs you like.
Toss well & bake along with the chicken.

350 for about 30 minutes - 1 hour depending on what veggies you use.
Stir half way through cooking.

I served this meal with some green beans because I had them left-over from another meal.

Long-Cooked Healing Chicken Stock (or turkey)

Any time I bake a chicken I save all the carcass.  After pulling most of the meat off I place it in my crockpot. Fill it to the top with water & any veggies and seasonings I may have in the fridge. 

(parsley, basil, cilantro, garlic, celery, carrots, cabbage are the norms around here) I use some or all.  Fill the pot up to the top but mostly it should be water.
Turn the crockpot on low and allow to cook over night.  (12 hours or so)
Allow to cool a bit & then pour the stock through a strainer to have a smooth beautiful stock. 
You can now put your stock in the refrigerator and allow the fat to settle at the top and scoop it off if you like.  I usually don't though. This is good for you when your immune system is low.
Put into quart jars or freezer bags and freeze for later or use it now. 
If you freeze in jars make sure to leave a couple inches at the top for expansion or your jars will crack.
I usually take the bones & veggies and give them to the dogs.  The bones are so soft they won't hurt the dogs now and they love this special treat.

A big, beautiful, golden pot of stock waiting to be made into chicken & dumplings!

 

Chicken noodle soup

2 Quarts chicken stock (homemade long-cooked stock is best for the healing properties)
2-3 chicken breasts or boneless thighs
1-2 cups carrots (depends on how many you like)
1 cup chopped celery
2 cloves garlic, chopped
2 T. parsley, chopped
12-16 oz. pasta

Pour stock into a big soup kettle.  Add chicken and vegetables. Boil until chicken is fully cooked. (Veggies should be cooked by then too.)  Remove chicken and chop or shred it up. Add back to the pot & bring up to a boil.  Add in the noodles and cook for about 10 minutes until pasta is tender. 

Serve up a big bowl of comfort!

This is my go-to meal when anyone in our home or friends are sick. The long-cooked chicken stock I make homemade and freeze in bags or mason jars in quart portions.

Church Chicken

In the crockpot before turning on

 

The past 2 Sunday's I've started this in the crockpot before we went to church & by 2:00 it is done.  Add some potatoes or rice and a veggie & you have a delicious Sunday dinner.

Place chicken in the crockpot (bone-in breasts is what I used because they were on sale)  Leave the skin on or not, you're choice.

Place some sliced onion & garlic on top of chicken.

Sprinkle with any seasonings you like.

Cook on high for about 6 hours.

Remove chicken to a platter & slice.

You can use any combination of seasonings you have on hand. 

Here are the ones I've done before:

*onion, garlic, basil, salt & pepper
*onion, bell pepper, Cajun seasoning blend
*sliced lemon, salt, & lots of black pepper
*garlic, salt & pepper, fresh rosemary

Have fun with it & enjoy!

Zucchini & Chicken Soup

This one will depend on how many servings you want to make.  It is not difficult at all & feel free to add any other veggies, meats, or seasonings you like. I'm going to give the recipe for the way I made it for lunch Sunday. About 6 good sized bowls.

1/2 chicken, cut up (light & dark meat)
Water to cover the chicken
1 1/2 cups chunky salsa  ( I used home-canned.  You could chop up some onion, tomato, and jalapeno if no salsa)
3 zucchini
1 sprig rosemary
salt & pepper

In a big pot place your raw chicken pieces, salt & pepper, & rosemary. Fill with enough water to cover.
Boil until chicken is cooked & beginning to fall off the bone.
Remove to a plate to cool & debone.
You can take a spoon and spoon off some of the fat if desired. (It's a pretty lean soup so I left it)
In the boiling broth put the salsa (or veggies) and zucchini.
Boil for about 10 minutes & add in the deboned chicken.
Taste & adjust seasonings to your taste.
Serve!
I ate mine as is with a spoon of sour cream.  Tim & the kids had theirs over tortilla chips.

Other suggested add-ins: carrots, cabbage, okra, potato, garbanzo beans, black beans, green beans, bell pepper, onion
Could be served over: rice, chips, corn tortillas, quinoa
Toppings:  avocado, grated cheese, sour cream

*This soup freezes well!

Crockpot Chicken Tacos

2-3 boneless, skinless chicken breasts
2 T. olive or coconut oil
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 tsp. Cajun seasoning blend (Tony's)

Put oil in bottom of crockpot to avoid sticking.
Then the chicken.  Sprinkle everything else over the top.
Cook on low for about 6 hours.
When chicken is tender shred it up with a fork and return to crockpot for about 15 minutes to reheat.
Serve on warm tortillas.

Use any other toppings you like. ~ Tomatoes, lettuce, cheese, jalapenos, etc.
In the picture we used fresh cilantro, sour cream, & a squeeze of lime.