Rustic One Pan Spanish Sausage, Chicken, & Vegetable Bake
Recipe: #25087
October 23, 2016
Categories: Pork Sausage, Chicken, Spanish, One-Pot Meal, Sunday Dinner Oven Bake, Oven Roast, No Eggs, Non-Dairy, Canned Tomatoes, Bone-in Pieces, Spicy, Chicken Dinner, more
"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."
Ingredients
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- FOR VEGETABLES
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- Garnish
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Nutritional
- Serving Size: 1 (583.2 g)
- Calories 1038.3
- Total Fat - 73.7 g
- Saturated Fat - 21.8 g
- Cholesterol - 279.5 mg
- Sodium - 1596.6 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 5.2 g
- Sugars - 6.3 g
- Protein - 55 g
- Calcium - 171.1 mg
- Iron - 4.4 mg
- Vitamin C - 76.2 mg
- Thiamin - 0.6 mg
Step by Step Method
NOTE: First, this is a one pan dish; everything is baked together; so, it is important that all the vegetables be rough chopped; and approximately the same size. There is NO fine dicing or chopping for this recipe
Step 1
Spices ... Add the oregano, smoked paprika, red pepper flakes, salt, and pepper to a small bowl; and, mix to combine.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Tips
No special items needed.