This meal is a family favorite. If you’ve ever spent much time in our home, you have probably had this particular tasty temptation.

Also, though it looks like it might take a good deal of effort, it takes very little.

Tender Garlic Chicken

This is the easiest part. I usually do not thaw my chickens, because who has time for that? So I place one whole chicken, frozen, into my pressure cooker, add four cups of water, and some seasonings like garlic, pepper and only a small pinch of salt. Set the pressure cooker to chicken/meat for one hour, and when that is done, I usually let it cook a second hour, just to make certain it’s  good and done.  This does not dry out the chicken, but the chicken will be falling off the bones and you will have a great bit of chicken broth to save and use in another meal.

I pour the chicken stock into a large round container and freeze it. The round container is important, because then you can simply run the frozen container under some hot water for a few seconds and dump the frozen stock into your pressure cooker for making soup. Make certain that your chicken stock container will fit inside your pressure cooker so that you do not have to spend time thawing it.

Roasted Basalmic Potatoes and Brussel Sprouts

These are pretty easy too. Use however many Brussel Sprouts and baby potatoes as you think you need for the meal. I used two 13×9 pans, because my kids devour this stuff.

You can cook the Brussels and potatoes together or separately, as they are seasoned the same. I only made them separately because I was make such large quantities. But for meals where not so many are needed I cook them mixed together.

Put your Brussels and potatoes in a glass baking pan. Drizzle some good Basalmic vinegar over them, then pour on some good olive oil. Give them a bit of a stir. You want there to be enough olive oil that they can all be glossy and coated in it without having more than a thin coating in the base of the pan. Once they are all coated, sprinkle them with some salt, pepper, garlic powder and onion powder. Then cover with foil and bake for 45 minutes. After 45 minutes remove the foil and allow them to continue cooking for another 30 to 45 minutes depending on the quantity. If you are cooking a small amount adjust the timing so that they don’t burn.

The Brussel Sprouts will darken and can crisp a little. They are very tasty that way.

And here’s a tip for those who don’t like Brussel Sprouts, or aren’t sure their kids will like them: take a pack of bacon, and lay the strips, raw, across the tops of the potatoes and Brussel sprouts. The bacon will cook perfectly in the oven. If doing this, do not cover with foil. The bacon will keep the moisture in the pan. Bake until the bacon is cooked. This will cause your brussel sprouts to taste just like bacon, and who doesn’t like vegetables that taste like bacon?

I hope that you enjoy this meal as much as my family does.