Katie Lee Biegel just shared her family’s favorite meal recipe, and our editors also loved it

One of our editors writes this every week.

It’s comfort food season, so it’s time to break out the soup pots and casseroles for those upcoming cozy dinners. Everyone has a favorite dish that helps the household feel warm and cozy on cold nights, and Katie Lee Biegel’s picks are also beloved by our editors.

In a recent episode of her new podcast All on the Table with Katie Lee Biegelthis Food network star dinner that her husband had asked her to make many times.

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“What’s the one dish you make that everyone asks for? Well, in our house, it would be my roasted chicken with croutons,” Biegel says during a solo Q&A. “That’s the dish that Ryan is absolutely fascinated by. It’s one of the dishes I first made for him when we met.”

Our editors completely agree with Biegel and her husband that a baked chicken is a top-notch dinner. Our senior editor Megan Ginsberg even makes one every week to make meal prep easier.

“Roasted chicken is one of my favorite things to make when the weather turns colder,” Ginsberg says. “With its crispy skin and tender meat, it’s incredibly comforting and can be paired with almost any cozy cold-weather side dish, from mashed potatoes to roasted Brussels sprouts.”

Biegel has his own delicious suggestion that he loves to make besides chicken.

“I take a baguette. I slice it, I butter it, I put it buttered side down in the bottom of a cast iron pan,” she describes. “I season the chicken, the whole chicken, I put it on the sliced ​​baguette, and then I bake it. And all the fat from the chicken goes straight into the bread, and it melts and it’s so delicious.” Our associate editorial director Carolyn Malcoun also loves to incorporate a similar, delicious trick into her baking routine.

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“A few years ago, I tried a recipe where they baked chicken on bread cubes, and it was so delicious that I’ve been doing it ever since,” says Malcoun. “Really, anything you put under the chicken while it’s baking becomes especially delicious. I’ve also baked pieces of root vegetables under the chicken, and they’re the best, too!”

Our deputy food editor Alex Loh is also a fan of pairing bread and veggies with a roast dinner, saying, “I roast chicken with potatoes, onions, and carrots for the easiest one-pot dinner. But my favorite part about roasting chicken is all the amazing juices that linger in the pan. If I’m roasting chicken, I also make sure I have a big loaf of crusty bread on hand so I can use it to mop up all those juices.”

We love adding a side of veggies to our chicken to add some fiber to our plate — Biegel likes to pair his chicken and bread with a fresh green salad. Plus, roasting a chicken early in the week requires an easy protein that can be added to weeknight meals like sandwiches, pasta dishes, or an easy chicken salad. It’s safe to say you should definitely consider adding a whole chicken to your grocery list.

Related: 16 High-Protein Dinners with Rotisserie Chicken

Read the original article on Eating Well.