Whenever I can make it work, I like to cook for leftovers. I’m a busy working single mom. We only have about 2 hours between the time we get home and bedtime, so quick dinners are my preference for weeknights, despite my love of cooking.
If I can cook a whole chicken with roasted vegetables and gravy on a Sunday, that can keep us (me and 2 7-year-olds) fed all week. We can have a nice chicken dinner, with plenty of meat left for sandwiches and other variations throughout the week. Even the cats get in on the action, occasionally being given some fatty skin as a treat.
To me, “real” gravy is the kind I make from a vegetable trivet, where I use a layer of vegetables to keep the chicken off the pan. My kids call it British gravy, since I told them it was what I grew up with in the UK. My children aren’t fans of vegetables unless they’re raw, so the roasted veggies, apart from the trivet, are for me. However, J deigned to try a roasted carrot the last time I made this meal and pronounced it, “surprisingly delicious.”
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Roasted chicken and root vegetables is one of my all time favorite dinners. Your recipe is a little different than mine, so I’m looking forward to trying it.