October 23, 2016
Comfort Food, Dinner, Main Dish,
Pork, Pork Sausage, Poultry, Chicken, Vegetables, North American, Spanish, One-Bowl Does it!, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Oven Roast, No Eggs, Non-Dairy, Canned Tomatoes, Bone-in Pieces, Spicy more
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"This was inspired by a dish I had when I visited Argentina. It is a one pan wonder; and, it serves a crowd - 8 people. Simply season the chicken and vegetables, add to a sheet pan; and, after just over 1 hour or so in the oven - dinner is on the table. There is a bit of prep work; but, nothing difficult. It's a 'rustic' style dish; so, everything is just rough chopped. And, when I say a 'one pan wonder,' I mean it. Chicken, sausage, tons of vegetables; and, even toasted bread. But note, this is a bit spicy, but delicious. I usually serve a simple mix of greens, lightly dressed on the side."
Spices ... Add the oregano, smoked paprika, red pepper flakes, salt, and pepper to a small bowl; and, mix to combine.
Chicken ... Set the chicken on the counter to take the chill off, Pat dry with a paper towel; then, lightly brush with olive oil, and season well on both sides.
Vegetable Mix ... First, line a large sheet pan with parchment paper. Make sure the paper goes up all sides; this will result in NO clean up. Then, add everything except the olives and tomatoes to the pan; and drizzle olive oil over the top. Toss, using your hands until everything is coated. Then, season with oregano, red pepper flakes, and a little salt and pepper. Remember, the olives you will be adding are salty; and, the chicken is already well season. Just a little; you can re-season later. Make sure to spread out all the vegetables in one layer.
Chicken, Sausage, and Tomatoes ... Then, tuck in the seasoned chicken pieces, chorizo and tomatoes. Note: I do drain the tomatoes; but, I don't squeeze them dry. I just don't want all the juice in the can; but, a little is ok. Just spread them out on the pan.
Bake ... In a 400 degree preheated oven, middle shelf; for 40 minutes, add the olives; and, cook another 15-20 minutes. The last 10 minutes; I add the bread slices around the side - lightly brushed with olive oil. After 5 minutes, you may want to flip over the bread slices. Important to remember; the cooking time can really vary, depending on the size of your chicken breasts - and, the size of the vegetables. Sixty (60) minutes is usually what I found works best. But, always keep an eye on it.
Note: If your chicken or vegetables aren't brown enough to your liking; remove the bread slices to your serving platter; and, place your sheet tray under the broiler for 3-4 minutes. That is optional. Remember, your chicken juices should run clear; and, all your vegetables should be tender and golden brown. Usually, I don't find this necessary; but, you might.
Serve and ENJOY! ... Transfer everything to a serving platter; and, don't forget to pour all the drippings right over the top. Add the bread slices; and, finish with the parsley and zest. And, when I first had this dish; there was always extra olive oil on the table. Also, you lined your pan with parchment paper; so there should be no clean up. Serve some mixed greens lightly dressed on the side; and, dinner is done.
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