Category Archives: chicken

Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Sheet Pan Chicken Fajitas

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing

Enjoy!

Ingredients:

1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here –depending on how much chicken you’re using and you’ll want a light glaze all over the chicken and veggies

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like

Directions:

Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a while before cooking. I find that the longer it sits the better it tastes. I prepped and let it sit for an hour or so.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides

Enjoy!

–Set it and Forget it Chicken Taco Chili

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again. If you’re looking for something easy to make this week that is also delicious — here you go.

 No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

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Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

Chicken Lettuce Wraps

This is a staple in my Chinese Restaurant take out , I love it. It’s sort of on the “lighter” side of most Chinese main entrees. It is usually in the appetizer section of the menu. img_2523

 

It’s super easy but contains a lot of ingredients that you may not have in the house so some grocery shopping may be involved.  I highly recommend this recipe for a lovely lunch or delicious dinner!! I didn’t even use salt or pepper because it had so very much flavor it didn’t even need it. I would taste for it though since everyone’s taste is a little different where salt and pepper is concerned.

This recipe literally cooked in less than 1/2 hour and it really was delicious. This is a dish the whole family may enjoy.

Ingredients:

1 tablespoon olive oil

1 pound ground chicken or turkey–I prefer dark meat because I think it’s more flavorful use whatever you prefer

2 cloves garlic minced

app. 1 medium onion (yellow), diced

1/4 cup hoisin sauce

2 Tablespoons soy sauce –I use low sodium

1 Tablespoon rice wine vinegar

1/2 -1 tablespoon freshly grated ginger–you can use a full tablespoon if you really love ginger, it was fine with 1/2

*1 Tablespoon Sriracha, totally optional. This didn’t make it super spicy just gave it a little kick. You can use Sriracha on the table if you like.

1 8 oz. can whole water chestnuts, drained and coarsely chopped. I had sliced in the house and I just gave them a rough chop

2 green onions ( scallions) green and white, sliced thinly

*Kosher Salt and Freshly ground black pepper, to taste

1 head butter lettuce or large leafs of iceberg lettuce– either one is fine

Directions:

Heat olive oil in a large saucepan over medium heat. Add ground meat and cook until browned, about 5 minutes. Make sure to crumble the meat as it cooks, drain any excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce , rice wine vinegar, ginger and Sriracha until onions have become translucent, a few minutes.

Stir in the chopped water chestnuts and green onions until tender, another few minutes. Now taste for salt and pepper, as I said I didn’t use any salt and pepper at all.

For serving, spoon meat into the center of a lettuce leaf.

If you’d like you can serve with hoisin sauce and sriracha on the side.

 

 

 

 

 

 

 

 

Chicken Thighs with Brussels and Sweet Potato – Baked in one Pan

chicken nestled above vegetables --showing depth of pan This recipe came to me through a friend and I love suggestions for new recipes that inspire me so thanks to you Eliza once again. The original version of this recipe is from Skinnytaste and I must admit that I made it my way with a little less skinny but I think it was still very healthy. If you’d like to see the original and more diet-conscious recipe please go to Skinnytaste.

This is what I did the other night and I will say that it all came together rather quickly and very deliciously. Recipe as is should serve 4 with large thighs. I would probably add a fifth thigh for 4 people though. If you’re using smaller thighs then 6 small ones and I would probably make a salad or soup first.

Enjoy!

http://www.skinnytaste.com

Ingredients:

Olive Oil

1 lb. Brussels Sprouts – cut in half the long way

2 medium sized sweet potatoes — peeled and cut into 1″ cubes

4-6 large chicken thighs — see note above

Kosher Salt

Freshly Ground Black Pepper

Garlic Powder

Fresh Rosemary

Directions:

I used an oval shaped Le Creuset — you can use a ceramic one as well and if you can use oval it’s nice but I am pretty sure this would be good in another shape but make sure it’s deep enough–see photos

Preheat the oven to 425 degrees. Spray baking dish with cooking spray

Place sweet potatoes on one side and the Brussels on the other. You can use olive oil spray but I just dribbled olive oil over the veggies to give them a light glaze – and sprinkled with salt and pepper. I gently mixed and then made sure that brussels were on one side and potatoes on the other.

Season both sides of the chicken well with salt, pepper and garlic powder

Place chicken thighs on top of the veggies, skin side down and I added about 4 sprigs of fresh rosemary placed around chicken — see photos

Bake for 30 minutes, then remove the chicken to a plate and stir the vegetables

Place the chicken back on top of the vegetables skin side up this time. Bake till skin is browned and the vegetables are roasted and tender, about 30-35 minutes depending on your oven. I then put broiler on and broiled for a few minutes more but only a few minutes you don’t want to burn them.

Enjoy this delicious hearty not heavy meal.

 

 

Maple Dijon Sheet Pan Chicken

I made this recipe for dinner last night and am just saying that it was pretty amazing. Delicious and nutritious. Very easy to prepare especially if you buy pre-cut butternut squash. Brussels hold up to the high heat and Butternut Squash just caramelizes and softens up beautifully.

This recipe says Fall and it’s so easy to purchase , prepare and serve.

Happy Halloween to all of you out there.

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Ingredients:

4 Tablespoons Dijon Mustard –

3 Tablespoons Pure Maple Syrup–whenever you can use Pure

2 Tablespoons Soy Sauce — reduced sodium is fine here and I almost always use reduced sodium

6 large Bone – in Chicken Thighs — or 8 small ones

Kosher Salt

Freshly Ground Black Pepper

app. 12 oz . Brussels Sprouts, trimmed and halved–a little more or less is fine

app. 12 oz. Butternut Squash cut into cubes — I probably used 16 oz. and it’s fine

app. 8 sprigs of fresh thyme

app. 2 Tablespoons Olive Oil

Directions:

Pre-heat oven to 425 degrees. Spray a large rimmed sheet pan with non-stick cooking spray and set aside

In a small bowl, combine 3 Tbsp. Mustard, 2 Tablespoons Maple Syrup and 2 Tablespoons Soy Sauce

Pat and Dry Chicken Thighs and sprinkle generously with Kosher Salt and Freshly ground Black Pepper on both sides and then arrange chicken on prepared baking sheet

In a large bowl, combine the Brussels and the Butternut, thyme, olive oil and about 1/2 teaspoon of Kosher Salt and a few grinds of the pepper mill and toss well with a large spoon till all vegetables have a nice glaze over them. Arrange the vegetables on the baking sheet around the chicken. Pour the Maple-Dijon-Soy sauce over the chicken , turning to coat the chicken completely and pour remaining sauce over the vegetables ( I place Brussels halved side down– I like the way they cook up this way) I use a silicone pastry brush to brush chicken — it’s a great kitchen tool and goes into the dishwasher.

Bake until the chicken is cooked through and the vegetables are tender, app. 40 minutes.

In a small bowl whisk together the remaining 1 Tablespoon Mustard and 1 Tablespoon Pure Maple Syrup

After 40 minutes I poured this mixture over the chicken and placed under the broiler for another minute or so. If you don’t want to broil just put back in the oven and place oven rack a little closer to heat for another 5 minutes or so. All ovens differ and I like the skin crispy. Chicken is cooked through when inner temp. is 165 degrees.

I served over Rice Pilaf and it was perfection on a plate and prep to table in about an hour.

 

 

 

Easy Chicken Soup with Orzo and Lemon

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit. You can always add a little water if you’ve run out of broth.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

Sheet Pan Chicken with Peppers and Potatoes

I cooked up this easy sheet pan dinner last night with chicken thighs and peppers and small red potatoes. It was very easy and it was prepped and ready in practically no time. I started cooking late and was worried that we weren’t going to ever sit down and eat and before I knew it we were eating this delicious chicken. A few simple ingredients helped to make this delicious dinner in no-time. I love that it is a complete meal on a sheet pan helping to make clean-up pretty snappy as well.

I asked the butcher to remove the bones from the chicken thighs –leaving on the skin . You can use bone-in thighs if you’d like, I was just experimenting with this recipe and liked the fact that the bones were removed. I find the dark meat more flavorful than your typical boneless chicken breasts. So this recipe worked out beautifully with the skin on bone removed chicken thighs and obviously would work out well with bone-in chicken thighs as well.

Another Day Another Sheet Pan Dinner!

Enjoy!

Ingredients:

this recipe as is should serve 4 — I adjusted accordingly for 2

2 pounds skin-on chicken thighs, bones removed–I used 3 thighs and they were 1 1/2 lbs. You’ll probably get 4 large thighs or 6 small. You can always add a little more . I would say 6 thighs for 4 people which will probably be more than 2 lbs.

1 pound small red potatoes , cut in half

Kosher Salt

Freshly Ground Black Pepper

2 Tablespoons freshly squeezed lemon juice , app. 2 lemons

Olive Oil–probably about 2-3 Tablespoons — and you may use more –you’ll have to play with it as you go .

2 Tablespoons dried Oregano

1 Tablespoon dried Basil

1 clove garlic minced

4 peppers, I like the mix of colors red, yellow or orange –cored, seeded and sliced in 1/2 ” strips

Directions:

Arrange a rack in the middle of the oven and heat to 400 degrees. Place a large rimmed baking sheet in the oven while the oven is heating.

Season the chicken and the cut potatoes with 1-2 teaspoons of the salt and about a teaspoon or 2 of olive oil just to get a glaze over everything . Obviously if you’re using 2 lbs. of chicken you’ll need more oil and salt.

When oven reaches 400 degrees –remove pan and place chicken-skin side down in the center of the pan and potatoes , cut side down, around the edges of the baking sheet. Roast for 15 minutes.

Meanwhile, place the lemon juice, 1 Tablespoon of Olive Oil, garlic, oregano and basil in a small bowl and whisk to combine, set aside. Place the cut up peppers with another teaspoon of olive oil and app. 1/4 teaspoon of kosher salt and a little freshly ground pepper in a medium bowl and toss to combine. I like a light glaze of oil over the peppers so if you need a little more use it– just go sparingly because you can always add but you can’t take away.

Flip the chicken over after 15 minutes to skin side up. Using a brush ( I love the silicone ones) brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken and if there is more of the lemon-herb mixture brush on potatoes as well. ( I did)

I cooked for another 20 minutes and then put under the broiler for a few minutes. If using the broiler keep an eye on it. Remember all ovens are different and all chicken thighs are different sizes, mine were a little larger. You’ll want to bake until the chicken and potatoes are crispy and peppers are tender and a little browned around edges.

 

 

Italian Wedding Soup with Chicken Balls

It is soup season again. the chill in the air makes it the most perfect time of year to start making soup for dinner again. even if you live in a warmer climate this is a most wonderful meal. paired with a salad and some crusty bread you have a very heartwarming meal.

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees  put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper  all in a bowl and mix well with a fork.  I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

 heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

 Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

Greek Chicken–Sheet Pan Style with Potatoes and Lemons

This recipe kept coming my way through a friend and for some reason I hadn’t made it till the other night. Let me just say that it worth the wait. It was so delicious and it’s one of those recipes I will definitely make again and again. Thank you Eliza for continuing to tell me about it and for your input always. A big thank you to Pamela Salzman for this wonderful recipe and you should all check out her blog @pamalasalzman.com

I pretty much followed the recipe as is and the marination is key to it’s success so don’t skimp on that part. Just keep in mind when cooking on a sheet pan all together –the pieces all need to be as uniform in size as possible so that they cook together at the same approximate time. So meat needs to be the same size and the veggies should be as uniform as possible.

So thanks again to Eliza and Pamela Salzman for this wonderful recipe.

Ingredients:

1/4 cup extra virgin olive oil plus a little extra

1/4 cup fresh squeezed lemon juice (app. 2 large lemons) plus 1 lemon thinly sliced

1 Tablespoon Red Wine Vinegar

1 Tablespoon minced garlic — app. 2 large cloves

2 Tablespoons dried oregano plus extra for sprinkling

2 Teaspoons Kosher Salt or Sea Salt whichever you have on hand, plus extra for sprinkling–I used Kosher Salt and it was just fine

Freshly ground Black Pepper, to taste

I used 1 Chicken Breast split once and then cut in 1/2 which will give you 4 small pieces and I used 4 nice sized Chicken Thighs– any combo or just white meat or just dark meat — pieces just need to be app. the same size –8 thighs is fine as well or breasts but buy them split and then cut into 4 smaller pieces

1 Red Onion, sliced into 1/4 wedges — onion will fall apart and that’s fine

1 lb. Yukon Gold Potatoes, diced into 1 inch pieces — important that all the pieces cook at the same time so make sure they pieces are app. 1 inch and not too big or too small

Directions:

In a large bowl , whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.

Place the chicken in the bowl and toss to coat all the pieces. Allow to marinate overnight or at least 6-8 hours. I recommend overnight or first thing in the morning.

Pre-heat oven to 425 degrees and I sprayed my stainless sheet pan . You can use parchment paper but not necessary if you spray.

I took Chicken out of refrigerator and brought it to room temperature. Then I put potatoes and onions on the sheet pan sprinkled with a little olive to finely coat and then I added chicken and lemon slices and sprinkled with salt , pepper and a few pinches of dried oregano. This step was important for me as I felt the chicken needed a little more salt and the potatoes definitley did. I mixed around so the marinade got on everything as well.

Bake for about 35-45 minutes until chicken is cooked through and the internal temperature is 165 degrees. Breasts could take a little longer — mine didn’t. My chicken was also browned beautifully if you’re wanting it to be more browned stick under the broiler for a minute or two and keep your eye on it if it needs more time. Chicken should be cooked through before this step though.

I also roasted a mix of cauliflower and brussels sprouts which added a nice flavor . Plus a small green salad with mustard dressing. This was our dinner and I will be putting this on repeat for sure.

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