In all seriousness, this old-school pen and paper system has made this digital-loving girl even more organized over the three billion things that I have to do each day, and between that and making one pan roasted chicken and vegetables for dinner, I actually have time to watch all those episodes of Wolf Hall that I taped and never got around to. So here’s the drill on the chicken: you need boneless chicken breasts – the regular kind, not the thin kind. You are going to pop them on a rimmed baking sheet that has been lined with foil and drizzled with some olive oil. Surround them with some chopped carrots and broccoli florets (or any other roast-able veggie. Asparagus, potato chunks, cauliflower…whatever your favorite is!). Drizzle a little more olive oil on everything, and then sprinkle them with a spicy mixture of paprika, oregano and salt and pepper, and pop the whole thing in the oven. About a half hour later, you will be sitting down to this…
And after you finish eating that deliciousness, you’ll have a clean kitchen where you can sit around and write in your bullet journal. Or whatever else you want to do with all that non-cleaning-up-the-kitchen free time!
- 4 boneless chicken breasts (thawed, not frozen, and regular thickness, not thin sliced)
- 1 head of broccoli, cut into florets
- 6 carrots, peeled and cut into 1 inch pieces (or you can use baby carrots!)
- ¼ cup olive oil
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Drizzle the pan with ½ of the olive oil. Place the chicken in a single layer in the center. Put the broccoli on one side of the chicken and the carrots on the other.
- Drizzle the remaining olive oil over the chicken and the veggies. Mix the spices together and generously season first the chicken and then the veggies.
- Roast for 30 minutes, or until the chicken registers 165 degrees. Serve at once! Rejoice afterwards at the lack of pots and pans to clean.