There is no shame in putting absolutely no effort into preparing dinner for you and your family.
I did not feel the remotest guilt pulling this stunner of a dinner out of the oven, and accepting all sorts of praise for my culinary talents. There is no harm in your kids thinking you are supermom (one day they will discover you are only human, and as I far as I can remember, it can be quite a blow) for as long as possible.
I am desperate for everyone to cook dinner for their family as often as they can squeeze it in. It is so important actually, that squeezing it in is more necessary than anything else you could be doing, even if you are tired, grumpy and inept in the kitchen.
I think dinners like this can be prepared by anyone over the age of ten. If the food we serve for the evening meal is always some sort of challenge, you will end up eating fast-type foods more often than you should.
Try making dishes like this one, and you will find out how rewarding it is to sit around the table with the ones you love, eating a meal you prepared. Sappy stuff, but true.
You will need: 1 whole cut-up chicken, (or an assortment of legs, thighs & breasts), 1 red onion, large dice, 1 large red pepper, large dice, 6 cloves garlic, left in skin, 1 full cup cherry tomatoes, 1 tsp crushed fennel seeds, 1 tsp cumin, pinch of ground cloves, 1/2 tsp dried thyme leaves, 2 bay leaves, 1 tsp sea-salt, freshly cracked black pepper, 1 veggie or chicken bouillon cube, crumbled, 3 cups water (or, 2 cups chicken broth & 1 cup water)
Preheat oven 425*
1 – Scatter the tomatoes, onions, garlic, bay leaves, and peppers into the bottom of a pan or roasting dish. Mix the fennel, cumin, thyme and cloves together, and sprinkle over the vegetables, along with the crumbled bouillon cube. Add the water (or broth & water)
2 – Place the chicken on top in a snug single layer, and sprinkle skin with olive oil, and season with sea-salt and pepper. Place in preheat oven for 35 minutes.
* If you are going to prepare something to go with this, do so at this time.
3 – Take chicken out and baste with juices. Turn heat down to 400 and cook for another 20 to 25 minutes, until the skin is a golden brown.
4 – Remove chicken to a plate and tent with foil to rest for 5 or so minutes.
Serve on its own, or, with rice, pasta, bread or salad.