In February of 2010, I witnessed the forming of a dream in Ryan. He was a freshman competing in the state tournament on the floor of the Gwinnett Arena when I first saw his his passion to become a state champion wrestler. He trained year round for the next three years to reach his goal of standing on the podium and he was well on his way to achieving his dream.
Obviously, no one wanted him to end his senior year wrestling season in a cast but despite the unfortunate circumstances, Ryan really kept his positive attitude. I know how disappointed he is to not be competing but instead of wallowing in misery, he became an encourager for his teammates. I am far more proud of the maturity and grace that he has shown in how he's handled his broken wrist than I ever was when he pinned an opponent or stood on a podium. It's still hard for me to believe that he's going to turn 18 in a couple of weeks but I couldn't be more proud of the man that he in becoming.
The doctor put a cast on Ryan's right hand. I can only imagine how frustrating it would be to not be able to use my dominate hand but I rarely heard Ryan complain. (Unless I asked him to do household chores of course.) He figured out a way to do most everything with one hand or to use his left hand. I'm happy to report that the cast is now off and if everything is healing like expected.
With spring comes baseball season AND soccer season. That means we juggle lots of practices and games every week so I have to be super efficient in my cooking. A roasted chicken is perfect for this busy baseball and soccer family. I roasted a chicken with potatoes the first night, I turned some of the leftovers into sandwiches to pack and take to a game the second night and I turned the rest into soup for another night. (See what I mean about efficient cooking?)
3 Tablespoons olive oil
2 teaspoons fresh thyme
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons lemon zest
salt and pepper
1 whole chicken
2 pounds yukon gold potatoes
Combine 2 Tablespoons oil, thyme, paprika, lemon zest and 1 teaspoon salt. Rub under and on skin of chicken.
Tie legs together and tuck wings underneath bird. Toss potatoes with remaining oil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Place potatoes in a skillet and cook until browned. (10 minutes or so.)
Place chicken on top of potatoes, breast side up. Transfer skillet to a 400 degree oven. Roast until breast registers 165 degrees.
Remove skillet from oven and transfer chicken to a platter. Cover with foil.
Cover skillet with a lid and return potatoes to the oven. Roast another 20 minutes.
Serve potatoes with chicken.
There are so many things that you can do with leftover chicken - toss it in a green salad, turn it into a soup or a sandwich or a wrap or chop it up and make chicken salad.
Efficient cooking at its best.