Recipe- One Dish Wonder- Broiled Chicken, Sausage, & Veggies

Chicken Sausage veggie dish2

My friend, who’s a busy working mom, has been prodding me to post this recipe ever since I raved about it’s simplicity, flavor, and unanimous approval amongst my kids. As well as easy cleanup.

It’s a go to classic at my house, especially when I’ve got to use up ingredients that are about to go bad.  I throw just about everything in, including fridge staples like chicken on the bone, chicken sausage, and whatever veggies we have on hand.  You can make a winter or summer version using seasonal veggies like winter and summer squash.  The version below is the base recipe that you can build upon.

Tip- Keep just enough liquid in the roasting pan so it doesn’t burn, but not too much or it won’t brown and caramelize. See directions below.

As always, try to use LOFS- Local, Organic, Fresh, Seasonal ingredients.

Serves 4-5

Ingredients

Chicken on the bone, whole cut up chicken, or your favorite parts. If breasts are large I cut them in half or 1/3rds.

Sausage, fresh, 6 links- I use chicken

Carrots, six, peeled, sliced into 1″ lengths on a bias. You can use baby, but I think their flavor’s lacking.

Celery, 6, washed, ends cut off, sliced into 1″ lengths on a bias

Potatoes, 5-7, quartered or cubed, depending on size, I used red. Use your favorite

Red Onion, 1 large, sliced thin

Garlic, 4 cloves, smashed and chopped

Olive Oil. extra virgin, 2- 3 tbsp., and more for drizzling when done

Sea salt and pepper to taste, fresh ground

Herbs, chopped fine, use your favorites, mine are oregano and thyme, or herbs de provence, dry or fresh, a handful

Lemon juice, 1 whole

 Directions

Move the top rack in your oven to the 3rd or 4th groove from the top.  It should be at least 10 inches away from your broiler element at the top of your oven.  Preheat your oven to broil.   Place all the ingredients in your  largest, heavy duty roasting pan and toss well, covering everything with the herbs and liquids.  Slide in the oven and check every 10 minutes, making sure it doesn’t burn.  Toss the ingredients when they start to brown on each side, getting every surface crispy. If too much liquid is released, carefully dump some out.  Cook for at least 50 to 60 minutes, or until well browned and done.  Remove, cool for 10 minutes, drizzle with oil and serve. Bon Appetit.

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