Simple, Comforting, Delicious: Roast Chicken

It’s amazing how quickly stuff can accumulate. I’ve been in my current condo since 2006. It was my first place so all I had when I moved in were the basics. My budget was pretty tight in the beginning, so I stayed with the basics for awhile. As time went on and I got more comfortable, I started buying some of those “nice to have” things. Then I started buying the “don’t really need by it’s so darn cute” things. Now as I’m decluttering and simplifying for my next move, I’ve realized that I’m bursting at the seams with stuff.

I know most of it is unnecessary, but just putting things in a box is difficult. It’s easy to become attached to stuff. Memories and emotions get all mixed up with possessions. I know that by choosing to sacrifice square footage in order to be in a better location, I’ve also made the choice to simplify. I need to start embracing that.

Simplicity can be a very good thing, like this one pan meal of roast chicken and vegetables. Low on effort and dirty dishes but high in flavour, this is one of my favourite things to make when life gets a little too hectic. Just chop up some root vegetables, toss them with oil and pour them in a pan, put some seasoned chicken on top and roast. I used chicken legs, but if you’re feeding a crowd a whole chicken be used in the exact same way, just use a deeper pan.

Roast Chicken and Root Vegetables

  • Chicken Legs
  • Potatoes, peeled and cut into chunks
  • Carrots, cut into chunks
  • Leeks, cleaned and sliced into large pieces
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Salt and Pepper
  1. Preheat oven to 400
  2. Put the potatoes, carrots and leeks in a pan. Drizzle with some olive oil, then season with garlic powder, salt, and pepper. Toss until the vegetables are evenly coated ( I used my hands)
  3. Season the chicken legs with garlic powder, salt and pepper. Coat with a small amount of oil, then sprinkle with paprika.
  4. Place in the oven and roast for about 40 minutes, until the vegetables are softened and the chicken is cooked through. (Test the chicken by piercing it with a knife and seeing if the juices run clear)

Enjoy!