How Did I Get My Kids to Eat Vegetables with This Juicy Chicken Roast?

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Discussion Overview

The thread centers around participants sharing their experiences with a chicken roast recipe, discussing cooking methods, results, and personal anecdotes about their families' reactions to the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that their 3.5lb chicken was delicious and that their kids, who typically eat only mac & cheese and chicken nuggets, enjoyed it.
  • Another participant noted that they followed a similar recipe but questioned the appearance of the chicken skin, which they found pale.
  • Several users mentioned their excitement about trying the recipe and shared their positive experiences with the chicken roast, emphasizing its taste and juiciness.
  • One participant expressed a desire to try a different recipe, the "Bachelors Roast," and asked for more information about it.
  • Another participant discussed their experience with cooking in a microwave and the challenges of using a small appliance for the recipe.
  • Some participants shared their thoughts on using different cooking methods, such as with the lid on or off, and the impact on the final dish.
  • One participant mentioned their family's addiction to the chicken roast and their plans to experiment with different spice blends.

Areas of Agreement / Disagreement

Views differ on the appearance and cooking methods of the chicken roast, with no clear consensus on the best approach. Participants shared varied experiences and preferences regarding the recipe.

Contextual Notes

Participants discussed personal cooking experiences and family preferences, highlighting the recipe's appeal to children and the enjoyment of cooking in different ways.

Who May Find This Useful

Consultants looking for cooking inspiration or those interested in family-friendly recipes may find the shared experiences and tips beneficial.

  • Thread starter
  • #31
Jilleysue said:
Ok...really. Heather...my best friend who is hosting the show is like..no way would I EVER cook a chicken in the MICROWAVE....lol We just got the deep dish pie plate.....so I soo want to do this. I have this in the keys. Tell me the details how to do this to PROVE HER WRONG...LOL:D
Click to expand...

Remove the guts
Rinse it with water
Pat it dry with paper towels
slather it with olive oil
Make a mix of 1T flour, 1/4t Thyme, 1t salt & pepper, press several cloves of garlic on it & rub around (& inside) then sprinkle the spices over and rub them in all over (& inside)
toss some onions, celery & carrots around it
Put it in the stone & microwave it on high for 30 minutes...oh wait -- the whole recipe and various versions are on Consultant's Corner under "Amazing 30 minute chicken recipe" on the home page. Can you access CC from the Keys? The give a much better detailed recipe than what I am typing - LOL
 
  • Thread starter
  • #32
Jilleysue said:
really with with deep dish pie plate. I just got this this weekend...and I have it here in the keys...so I would love to blow people away with it. Is it really good?
Click to expand...

Even Evan the food snob was impressed!!
 
  • Thread starter
  • #33
SillyChef said:
So did you bake it or microwave it? My director said something about microwaving the 30 minute chicken?
Click to expand...

Yep I did!
 
We did the chicken last night and it was so yummy! I love how quick it was to do..prep time was very short so that makes it wonderful for me....
 
I was wondering if you would do this with a Lg party of 12-15 if it would be enough to serve, If you added Potatos and Carrots to it?? Would it be a good show demo?
 
  • Thread starter
  • #36
Chef Stacy Edwards said:
I was wondering if you would do this with a Lg party of 12-15 if it would be enough to serve, If you added Potatos and Carrots to it?? Would it be a good show demo?
Click to expand...

I think if you prepared a side dish to serve with it (as well as tossing in the carrots & potatoes) it woudl do well.
I made a 4.5pounder Sunday night for my parents and us -- DH made masehd potatoes and broccoli to serve as well and it was perfect!
So maybe if you had the hostess make something on the side --- or you could make the chicken and then use the chicken to make the Harvest Chicken Salad!
 
You can have them skip the veggies for the chicken & while it nukes prepare a salad and a baguette of warm bread.
I try to remind hosts we are not serving their guests a meal only SAMPLES to keep her cost down and to secure bookings. sometimes the added cost of ingred. is more than some hosts have in their budgets. (I absorb the postage cost)
Teresa
 
Teresa Lynn said:
You can have them skip the veggies for the chicken & while it nukes prepare a salad and a baguette of warm bread.
I try to remind hosts we are not serving their guests a meal only SAMPLES to keep her cost down and to secure bookings. sometimes the added cost of ingred. is more than some hosts have in their budgets. (I absorb the postage cost)
Teresa
Click to expand...
That's a very important point. I've had hosts who thought I was there to cater dinner for them and 10 of their closest friends. And one who told me there would be 20 people there, could I double the Clubhouse Chicken Squares and make a dessert, too? Turns out, about 12 of those 20 people were children and spouses who were only there to eat.

I haven't tried the 30-minute chicken yet myself, but it sounds like it would make a good demo as a salad or dip (or Clubhouse Chicken Squares!) ingredient.
 
I made this last night in the deep dish baker..not the deep covered baker and it came out sooo moist and yummy. My BF is away..so i picked at the whole thing myself...well me and the pups....MMMMMMM. Yummmy!!!
 
jentapp said:
Just don't get an inversion microwave. That's what mine is and none of my microcakes turn out.

I, too, made the chicken in the baker for the first time this week. I'm TOTALLY addicted!!! My kids, husband, and mother are all addicted, too! :D I told them that I'm going out and buying a couple of more chickens and I'm going to try a couple of other spice blends (PC rosemary with a chicken and red potatoes, bbq seasoning on another one, etc). I've made roasts in the DCB with the lid on in the microwave, too, and the turned out beautifully.
Click to expand...

I would love more info about the roasts. What size, type and how long? Basically everything you did lol. Also did the roast brown?
 
If you want to use the deep covered baker for a Feb show and NOT do a meat....try the peach cobbler. Recipes are in the "Files" section, a 2 page document that has a TON of great recipes. Very easy and VERY good. I made it for dessert tonight and have already had TWO servings!! :eek:

It would be a great "side" recipe for a show...something to have baking when they arrive (it took mine 40 minutes to bake). I would demo something else to show more products. The cobbler smells SO good while baking they will be drooling by the end of your demo!

(As I was typing this my husband came in and gave me a kiss :D and said, "That cobbler is delicious!" Yep, the way to a man's heart is through his stomach! :) )
 
dollfangs said:
I would love more info about the roasts. What size, type and how long? Basically everything you did lol. Also did the roast brown?
Click to expand...
The roast is an oven recipe, not microwave.
 

Frequently Asked Questions

How did you incorporate vegetables into the Juicy Chicken Roast?

I included a variety of colorful vegetables like carrots, bell peppers, and zucchini in the roasting pan alongside the chicken. The juices from the chicken infused the vegetables, making them more flavorful and appealing to my kids.

What specific vegetables did your kids enjoy the most?

My kids particularly enjoyed the sweet bell peppers and tender carrots. The roasting process caramelized the natural sugars in these vegetables, which made them taste delicious and less intimidating for my kids.

Did you use any special seasonings to make the vegetables more appealing?

Yes, I used a blend of herbs like rosemary and thyme, along with garlic and a sprinkle of olive oil. This combination not only enhanced the flavor of the chicken but also made the vegetables more enticing for my kids.

How did you encourage your kids to try the vegetables?

I made it a fun experience by involving them in the cooking process. I let them help wash and arrange the vegetables in the roasting pan, which sparked their curiosity and made them more willing to try what they had helped prepare.

What tips do you have for parents struggling to get their kids to eat vegetables?

One effective tip is to make vegetables visually appealing by using a variety of colors and shapes. Additionally, pairing them with a favorite dish, like a Juicy Chicken Roast, can help. Encouraging kids to participate in cooking and making it a family activity can also increase their interest in trying new vegetables.

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