If I can create one complete and delicious meal using only 1 baking dish and a cutting board, I chalk it up as a win. Roasted chicken is by far one of my greatest staples in the weeknight menu. Once I chop up all the veggies, season the chicken, and stick it all in the oven, I get an hour or so of relaxation while the oven does its magic on my dinner. 

Hello, glass of wine.

This whole roasted chicken recipe works wonders for the masses. By roasting the entire chicken, the meat stays juicy and tender. Plus, as the juices run off the chicken, they help to flavor the surrounding roasting vegetables.

Then if you feel ambitious, you can take the leftover chicken bones and boil/simmer them in water. Throw in the leftover veggies and some noodles, and voila! Chicken noodle soup!

It's the chicken that keeps on giving.

Weeknight meals are about speed and simplicity...Tired and drained from a full day of work - how fast can you make a meal that tastes great and doesn't leave you with a pile of dishes at the end?

Great food doesn't have to be fancy. In fact, simplicity is sometimes the best way to go! For the next few weeks, I'm going to post super easy, quick-to-make foods that can be paired with a simple vegetable, pasta, rice, or leftover sides from the weekend.

First on the "Simple Weeknight Gourmet" menu is one of the fastest recipes I have in the repertoire: Pan-Roasted Fish.

I've heard from many that cooking fish can induce some stress and anxiety - the fish sticks to the pan, it's overcooked and dry, it's undercooked and scary...Whatever the fear, there's an easy way I'm about to share that can work for any fish filet (with or without skin).