I love cooking and recently have been having a segment on my instagram stories (@amanmonkey) called “Aman’s Kitchen Antics” or “AKA”. I’ve decided to post my student friendly budget meals on here for a more permanent medium. Cooking helps me unwind and alleviates my anxiety. I love experimenting and creating good, wholesome food that is delicious and healthy (sometimes). This first recipe is chicken, potatoes, and a salad: sweet & simple.
For my chicken, we usually have 1/4 chickens on hand. I find they are more delicious and juicy. I personally like the bone in and skin on, though you don’t always get a lot of meat.
First, layer tinfoil on a rectangular oven safe pan and preheat the oven to 425°F. Second, lay the chicken out and coat with olive oil, lemon juice, salt, pepper, oregano, thyme, and a little bit of bay leaves. Finally, rub into the chicken. Once the oven is preheated, place the pan inside and cook for about 45 minutes. Chicken is usually done when the juices run clear, but honestly I usually cut it open just to make sure. I’d rather be safe than sorry.
I love potatoes. I joke that I look like a potato on the daily. Thus, they are some of my favourite sides. I especially am a fan of the little red and gold potatoes that you can cut in half or into quarters and they become bite sized. I think they make a great roasting potato. I usually put them in the 425°F oven for about 30-40 minutes.
For seasoning I coat them with olive oil, salt & pepper, rosemary, oregano, chilli powder, and a broke up bouillon cube. First, I like to add some of the herbs I use on my protein for continuity within the dish and I love when things connect. Second, I like using the bullion cube because it adds more flavour. I usually used chicken or vegetable flavoured with chicken as the main protein. If I’m having beef, I’ll use a beef bouillon cube. When roasted, the pieces add a nice caramelization to parts of the potatoes.
While the chicken and potatoes cook, I do a little cleaning and I work on the salad. This is my take on a modified greek salad. We usually use pre-washed greens; I love chard, kale, and spinach as they are usually packed with the most nutrients. To the salad I’ll add onion, cucumber, bell peppers, and tomatoes. I make a lot of salad so we get our daily servings. I find a nice salad so refreshing with roasted proteins and sides.
For the salad dressing, I’ll pour a little bit of olive oil and some red wine vinegar. I also add a little bit of oregano and some feta cheese. The oregano, again, ties the whole dish together through all the different components. Then, I mix but don’t add the dressing until the chicken and potatoes are a few minutes away from being done. This prevents soggy vegetables and leaves.
Finally, you’re ready to plate! This meal is so quick and easy as it takes about an hour to prepare and cook. However, for about 30 minutes you’re not really doing anything as the oven does all the work. It’s healthy, filling, and pretty budget friendly. Most of the stuff (i.e. liquids, herbs, cubes) I get the no name brand and it lasts quite a long time (plus, there’s two of us).
I hope you enjoyed and let me know how this recipe works out for you or if you have any variations!