How to make a fast and easy one pot meal:
This post will outline my approach to making a healthy one pot meal in the oven taking less than 1/2 hour to get everything ready and another hour to roast while other things are done. For this example we will make a whole chicken with vegetables in a clay cooker. This same process can easily be adapted for a pork roast or beef roast or just rice and/or beans for a vegetarian entree. Large fish filets also work if only softer vegetables are used.
Chicken with fresh basil and garlic -the start of a fast and easy one pot meal in a clay cooker
The only equipment needed is a small cutting board, a paring knife and a clay cooker. A covered or open roasting pan also works just fine if some liquid is added to the bottom of the pan or the vegetables are sprayed or tossed lightly with oil. A working oven will complete the meal.
I like root vegetables for this type of meal because the cooking time is about the same as the protein or rice. My favorite mix includes some combination of gold and red beets, parsnips, carrots, celery root, turnip, rutabaga and purple potatoes all cut into bite-sized pieces. Always leave the skins on to keep all of the nutrients. Mushrooms and a few whole garlic cloves and large pieces of onion and leek will contribute extra nutrition and fiber.
Baby Portabella or Crimini Mushroom
Cutting the vegetables should not take more than fifteen minutes including washing them first. Rinse off the meat or fish under running cold water and place into the pan of choice. Fill in around the edges with the vegetables. Season as desired and place into a 325 oven. Total time to this point: twenty minutes.
Fresh garlic has been grown and used by man for more than 5,000 years.
Now you have an hour to get other stuff done while dinner cooks. If using an open roasting pan, check and mix the vegetables every 20 minutes so the top does not get too browned or dry. When done the way you like it, remove from the oven and eat.
Golden Beet
Standard meat packaging means 2 1/2 to 3 1/2 pounds for most whole chickens and meat roasts. This should be enough to feed 3-4 people easily. Just make enough vegetables to go around. If cooking for 1 or 2, the leftovers make a great quick soup for dinner the next day, or sandwiches/wraps/salad for lunch. Save all liquid for making soup or cooking beans for another meal(it is full of nutrients and can be frozen in ziplock baggies).
Purple Top Turnips