I was busy this morning with my mixer making bread, pizza dough and biscotti. I hadn’t made bread in a couple of weeks and tonight is pizza night and the biscotti I made because…well, just because. 🙂
I’m not giving you any pictures or recipes for any of the above right now…sorry. However, I am going to give you a simple recipe for chicken that not only tastes great, but also has an easy clean-up. I’m not going to give any measurements because it’s just one of those types of dishes where you pretty much throw everything together, stick it in the oven and let it cook.
It contains three of my favorite ingredients…olive oil, garlic and herbs. Three great flavors that taste great together and go with just about anything. Here they are combined with chicken, veggies and potatoes.
I use drumsticks and thighs (2 per person) but feel free to use breasts also. Leave the skin on or off, it’s up to you. Use any combination of veggies you want. I like to use veggies that roast well such as eggplant/aubergine, celery, peppers, carrots, mushrooms and onions. You can also throw in some cherry tomatoes or even some spring onions/scallions. Use as much garlic as you want. I used about 6 cloves, peeled and left whole. For the potatoes, peel or don’t and use fresh herbs if you have them. This can also be prepared ahead of time and covered with plastic wrap and refrigerated until ready to cook.
This is what I used the other night, but remember, the measurements really don’t matter. I used six pieces of chicken; two pieces for each of us for dinner and two more for Chef P’s lunch the next day. This may look like a hefty amount of veggies, but remember they cook down and this was for three meals. We only had about a half cup of leftovers.
~~Italian Garlic Chicken w/Veggies and Potatoes~~
Preheat oven to 375°F/190°C.
1 eggplant, cubed
3 celery sticks, cut in bite-size pieces
1 pepper, cut up
3 carrots, cut up
4 mushroom, quartered
2 spring onions, sliced in 1 inch pieces
6 cherry tomatoes, halved
3 potatoes, peeled and cut into chunks
6 garlic cloves, peeled
fresh herbs (basil, parsley, thyme, rosemary) or dried
extra virgin olive oil
salt & freshly ground black pepper
chicken legs, thighs or breasts (2 per person)
HERE’S WHAT TO DO…
Get your largest roasting pan and line it with foil and set aside.
In a large bowl, combine all the cut up veggies including the garlic and herbs. Add a good glug of olive oil, season with salt and pepper and toss everything around so all is coated with oil and herbs. Pour out into foiled pan and spread evenly.
In the same bowl, add the chicken pieces and more herbs. Add more oil and seasoning and toss around. Lay the chicken pieces on top of veggies, skin side down.
Roast in oven for 25 minutes. Remove pan from oven, flip chicken pieces over and return to oven for a further 20-25 minutes until chicken is cooked and veggies are tender.
Serve and Enjoy!