My 1 week hiatus from the kitchen

I haven’t cooked a meal for my family for about 8 days now because I’ve been bed/couch ridden and healing. My kids have been having cold cereal for breakfast (normally they get scrambled eggs, sausage, pancakes, etc like almost every morning). And we’ve been either doing fast food, take out from sit down restaurants, or quick stuff like grilled cheese and tomato soup for the last week or so, and I think everyone is pretty much sick of it. So today I was feeling better and I knew I had a whole chicken in my fridge that I needed to cook like soon or it would go to waste (and I can’t stand that!) so I decided to be ambitious and make a good home cooked meal for my husband and kids. I decided on roasted chicken with red potatoes and carrots, homemade stuffing, and gravy from scratch. I had a craving for stuffing…oh how I love stuffing. But I’ve never made it 100% from scratch. I usually buy some kind of boxed stuffing and jazz it up. But tonight I had no boxed stuffing, so I had to be inventive. I even took pictures to document my miraculous dinner experience tonight. (I’m totally joking…I normally cook all the time!).
First I slathered my chicken in a mixture of olive oil, rosemary, garlic, kosher salt, pepper, and a few other spices I think but I can’t remember. I let this sit in the fridge for a few hours.
Then I cut up the potatoes & threw the baby carrots in a bowl with some olive oil and about 1/3 of a packet of french onion soup mix (the stuff you mix with sour cream to make dip for chips)
I tossed the veggie concoction & then put it in the roasting pan with the chicken & put it in the oven at 450 degrees for about an hour and a half
So in this pan I melted about 3 tbsp butter & a half of a diced onion and some chopped celery and sauteed these until they were just getting a little soft (I like my celery a little crunchy). Oh, and salt and pepper too of course.
Then I added my breadcrumbs. I made these with hamburger buns! I literally took a cheese grater and grated the buns. I used like 1 whole bun because I didn’t need a ton and I knew the kids probably wouldn’t eat it. I just kind of toasted the breadcrumbs in the pan for a few minutes until they were golden brown.
Then I slowly started adding a little chicken stock about 1-2 tbsp at a time and tossed the breadcrumb mixture around. I think I probably used about a 1/2 a cup of chicken stock until my stuffing was to the right consistency that I like mine. (not mushy) Then I put it in a casserole dish, covered it with foil, and popped it in the oven with the chicken for about 30 minutes.
Here’s what the chicken looked like when it was done! YUM! I took a little bit of the drippings from the pan to make some gravy too and it turned out so good!
YUMMY! Ayden said it was like Thanksgiving and both kids (and Shayne) at everything on their plates. They asked if we could have it again tomorrow and we have leftovers so we probably will! Oh, and the stuffing was SO good! I’ll be making homemade stuffing for Thanksgiving this year for sure! I’ll have to think of some ways to add to it too.
The kids even asked if they could help me clean up the kitchen! What a perfect night. Love them.