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chicken

Smoked Chicken and Green Beans & Tri-Color Potatoes

March 16, 2021 by Kathryn Alexander Leave a Comment

My new favorite way to make chicken is to smoke a whole chicken. Smoking gives an extra layer to the flavor, but you can always do this in an oven too. Whether in the smoker or an oven, a whole chicken and some vegetable sides provide protein and nutrients for days, and is not as work intensive as you’d think. In fact, the most time consuming part is preparing the vegetables, which is something you can easily substitute with quicker options.

This meal will feed at least 4 immediately. If you have leftovers, you can pair with salad for an easy healthy meal.


whole_smoked_chicken.jpg

Prepping and Smoking the Chicken

To prep the chicken, I covered the it in olive oil and spices. That’s it. I have been using Traeger’s Fin & Feather rub, which is flavored largely with garlic and paprika. The whole chicken then goes in the oven or grill on 375 until the meat reaches an internal temperature between 160 and 165. This will take the better part of an hour.

Prepping the Sides

After the chicken has gone in, wash the green beans and snap the ends. Wash the new potatoes and add to the green beans. Chop one clove of garlic into small pieces and set aside. Cut 2-4 slices of bacon into 1 inch square pieces. Dry the beans and potatoes, and cover in olive oil and chopped garlic. Spread the vegetables onto a pan lined with parchment or butcher paper. Place the bacon pieces on top of the vegetables.

Cooking the Vegetables

When the chicken is done, verify that the meat is at an internal temperature of at least 160. When the chicken is removed, bump the heat to 400 degrees. When it is ready, put the vegetables in the oven or smoker for 20 minutes. Check at 20; add 3-4 minutes if the vegetables are not yet golden brown.

Ingredients


smoked_chicken_prep.jpg

  • 1 whole chicken

  • 2 ounces olive oil

  • chicken spice rub

  • 1 pound green beans

  • 1 pound tri-color or new potatoes

  • 2-4 slices bacon

  • 2 ounces olive oil

  • 1 clove garlic, minced

  • 1 teaspoon kosher salt

Filed Under: Recipes Tagged With: chicken, recipes, smoker, Traeger, vegetables

One Pan Chicken & Veggies

January 2, 2021 by Kathryn Alexander Leave a Comment

This 1 pan chicken and vegetable dish is simplicity in a delicious meal. It requires a few minutes of prep, but cooks in one easy step. I love starting with a first course, which in this case is salad. You can serve the salad immediately if you have guests who are ready to eat, or save it for mealtime. 

Salad


1_pan_chicken_ingredients.jpg


1_pan_chicken_salad.jpg

  • spring mix salad

  • 4 oz feta cheese

  • 2 bell peppers

  • olive oil 

Main Course

  • 6-8 pieces of chicken legs and thighs

  • new potatoes

  • brussels sprouts

  • olive oil

  • Italian seasoning

  • salt

  • pepper


Prep Time

As always, wash your salads and vegetables. Throw the salad, sliced bell peppers, and feta cheese in a large salad bowl. 

Chop the Brussels and small potatoes in half. Place them in an oven safe pan and coat with olive oil, salt, and pepper. 


1_pan_chicken_bellpeppers.jpg


1_pan_chicken_veggie_prep.jpg


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The final product! Might have gone long on the broil, but it was still delicious.

The final product! Might have gone long on the broil, but it was still delicious.

In a shallow dish, pour some olive oil and Italian seasoning. Dip the chicken in to cover each side, and then place on the vegetables. Salt and pepper to taste. Slice a lemon, and squeeze over the whole dish. Put them lemon in the dish to cook as well. 

Cook on 400 for approximately 40 minutes and ensure the chicken has reached 165 degrees internally. Finish with a broil for 3-4 minutes. 

Let cool until desired temperature and serve. Enjoy!


Kathryn_1_pan_chicken_.jpg

Filed Under: Recipes Tagged With: chicken, recipes, vegetables

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