Since the completion of our kitchen, FI and I have gotten back into the habit of cooking our own dinners. This weekend, we ended up using only the oven to create our meal.
For our vegetables, we tossed asparagus with olive oil and salt and pepper and baked them for about 20 minutes at 400 degrees.
For our carbs, FI cut up little red potatoes and covered them in olive oil and seasoned them with salt and pepper. We baked these for about 30 minutes at 400 degrees. They turned out fairly soft with crispy bottoms. You can see the bottoms in this picture as they're a dark copper color. The bottoms would pull away from the rest of the potato piece and was kind of like a flat french fry.
For our entree, we did a homemade version of Shake and Bake chicken. FI cut up some chicken breast and thighs and covered them with olive oil. Then we poured bread crumbs (garlic and herb flavored) into a freezer bag and dropped each piece of chicken in and shook it around until it was all covered. Then we baked them at 375 degrees for 25 minutes.
Our plated meal! The chicken was sssssoooo good! The bread crumbs made it super tasty and we hit the mark with the baking, as the chicken was really moist and tender and not dry at all!
This was a really easy meal to put together. We basically tossed everything in olive oil and then seasoned them with salt and pepper or the bread crumbs. Then we just stuck the food in the oven and waited until it was done. And we have plenty of leftovers. Yay for bringing lunches to work next week!