Weekends are made for relaxation.
Rejuvenation. Late nights and lazy mornings. Big, hot mugs of coffee and long, drawn out breakfasts.
This isn’t just about leisure. This is about what is essential to making the upcoming, possible. Monday. Ugh. Just the word leaves you with a chill, doesn’t it? Lucky for us, we’re given the amazing gift of Saturdays.
But Sunday…oh Sunday. I don’t know about you, but I have a love-hate relationship with Sundays. Sure, they’re part of that relaxing weekend, but they’re also filled with minute details, last minute errands, grocery trips, laundry, and gearing up for the week ahead. Sunday is a big day in our house.
We’re meal planners – the kind of people that plan out a list of meals, structure our shopping trips (there are always multiple stops) around what we need, and then spend hours in the kitchen washing, chopping, mixing, cooking, and packing.
It’s what makes the week work smoothly for us, and it’s a routine we’ve come to rely on.
If you’re a pro meal planner, an avid freezer meal maker, or even if you’re new to the whole “make ahead” game, there’s one essential component of a successfully smooth “cook day”: dinner for when you’re so exhausted you can’t even think about food anymore!
That’s right, you planned out a whole week (or even a whole month for you freezer folks) of food and yet it’s dinner time, you’re exhausted and hungry, and there’s nothing to eat!
How does that happen after hours of cooking?
Well, no matter what you fill your busy Sundays with, I have your solution!
Enter: this delicious, easy, and hands-off lemony chicken and roasted potatoes! It’s a one-dish meal where you can throw all your ingredients into a large (9×13) casserole dish, mix, and pop it into the oven. There’s very little washing and chopping, and just a few stirs throughout the whole process.
It really couldn’t be simpler.
The best part about this meal is that it is simple but still bursting with flavour and it is such a flexible meal that virtually any extra vegetables that you may have laying around could be thrown into the mix. I love pairing it with some roasted carrots! It’s great on its own but equally fantastic paired with a salad, a pilaf, or some garlic bread.
This meal is a regular on our busy Sundays, and I promise you that no matter what you fill your weekends with – meal planning, soccer practices, piano recitals, hiking, or just hanging out – you will love the new freedom that this Sunday meal brings!
Sundays are now officially a fun, easy day in the weekend again!
- Appx. 1 kg organic chicken drumsticks (approximately 8-9 drumsticks)
- 4 large russet potatoes, washed, scrubbed, and cut into 6-8 wedges
- 3 cloves of garlic, minced
- 2 whole lemons, washed, and cut into wedges
- ¼ c extra virgin olive oil
- ¼ c water (+1/4 c extra needed if you prefer your chicken and potatoes to be less caramelized)
- 3-4 shallots/mini onions, peeled (optional)
- 1 t dried parsley
- 1 t oregano
- salt and pepper to taste
- Preheat oven to 400 F.
- Add all ingredients to a large (9x13) casserole dish and stir to combine. For lemon, squeeze the juice out first and then add in lemon wedges whole. If adding any additional vegetables, only add now if these vegetables will need a long time to cook through and caramelize (for example beets, turnips, etc.). Otherwise, wait to add to dish until after the first half hour of cooking is over.
- Place dish in preheated oven and allow to cook through for 30 minutes.
- After 30 minutes, open up oven and stir/mix all the ingredients. Place back into the oven and allow to cook for another 15 minutes. Repeat until the chicken is cooked to your liking. Total cook time will be anywhere from 1-1.5 hours. If you don't want your chicken and potatoes to get as caramelized, make sure to add a bit of extra water to the bottom of your pan.
If you’re up for a fantastic grilling recipe, we have an excellent Lemon-Herb Chicken recipe here, as well as cooking a whole chicken in your crockpot for those times you want easy meat to pop into weekly meals.