I served these vegetables with the perfect roast chicken I made a few days ago. What I’ll need you to do is get an entire chicken, cut it up into pieces, and roast it. Then you can save some of the meat for your soup in the next few days. These veggies are wonderful with roast chicken, especially if you took the time to make your own stock. You could also remove the meat from the entire chicken, make stock, and then just roast the chicken boneless. Just remember to adjust the cooking time if you do so. Chicken without the bones cooks a lot faster. Remember if you remove any of the pieces of chicken (like the wing tips), save them and throw them in the freezer for future stock!!
BRAISED KALE AND CARROTS
1/2 bunch of fresh kale, ribs and and stems removed, and chopped
4 carrots, cut into 1 1/2 inch pieces
1/2 small sweet onion, sliced
1/2-1 cup low sodium chicken broth
In a bit of cooking spray, brown the carrots and onions in a heavy saucepan for about 5-6 minutes. Add the kale and about 1/2 cup of broth, turn down the heat and cover. Cook for about 20 minutes, constantly checking to make sure you have liquid in the pan, adding when needed. Season with salt and pepper and any fresh herbs you like. The broth is so tasty you won’t believe these are that simple and flavorful!
PERFECT ROAST CHICKEN THIGHS
olive oil spray
1 lemon, juiced
salt and ground pepper
paprika (I used smoked Spanish and sharp Hungarian)
1/2 t no calorie sweetener
1 T grainy mustard