Category: Vegetables

One-Pan Chicken and Vegetable Recipe

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Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up

This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.

Ingredients:

1-2 lbs of Chicken, bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.

Potatoes, halved. I used one bag of baby Yukon Gold.

3-4 Parsnips, peeled and chopped roughly. Carrots could work as well.

2-3 cloves of Garlic

1 cup Riesling. Again, you can sub wines here, but I find a slightly sweeter profile works well.

4 Tbsp Butter

5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.

Sat and Pepper

Preparation:

Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.

A glass baking dish filled with seasoned chicken drumsticks on a bed of halved baby Yukon Gold potatoes and chopped parsnips, garnished with fresh thyme.

Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.

Note: If you feel the pan is getting too dry, just add bit more wine.

One-Pan Chicken and Vegetable Recipe

Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
Print Recipe
Prep Time 6 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1-2 lbs of Chicken bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.
  • Potatoes halved. I used one bag of baby Yukon Gold.
  • 3-4 Parsnips peeled and chopped roughly. Carrots could work as well.
  • 2-3 cloves of Garlic
  • 1 cup Riesling. Again you can sub wines here, but I find a slightly sweeter profile works well.
  • 4 Tbsp Butter
  • 5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.
  • Sat and Pepper

Equipment

  • Pyrex Baking Dish

Method
 

  1. Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.
  2. Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.
Note: If you feel the pan is getting too dry, just add bit more wine.

    Tried this recipe?

    Let us know how it was!

    Homemade Italian Sausage and Pepper Sauce

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    This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.

    A pot of flavorful red sauce simmering with chunks of Italian sausage and bay leaves, showcasing a rich tomato base.

    The only slightly time consuming part is the prep of the peppers, but if you do a few extra, you can use them for multiple dishes like salads and sandwiches. 

    If you’d prefer some meatballs with your sauce, check out this recipe Homemade Italian Meatballs in Marinara Sauce

    Ingredients:

    3 Bell Peppers, red, yellow and orange 

    2 Tbsp Olive oil

    Oregano 

    6 Italian Sausages, mild or spicy, cubed, seared and drained. 

    1 Onion, minced

    1 Carrot, minced

    1 stalk Celery, minced

    4-5 cloves Garlic, crushed with side of knife. 

    1 24 oz bottle of Passata 

    1 Bay Leaf 

    Pecorino Romano

    Preparation:

    Preheat your oven to 375°F, cut your peppers in half, and take away the stems. Place them on a baking sheet with parchment paper skin side down and brush them with olive oil and sprinkle them with salt, pepper and a pinch of oregano. Bake them until well roasted. It usually takes about 35 to 40 minutes. Remove them and allow them to cool.

    Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and then drain it. 

    To the same pan add your onion, carrot, and celery and garlic, and allow it to sauté and soften. This is your soffritto. 

    Add back the sausage and your passata and bay leaf and cook for at least one to two hours.

    Serve with pasta of your choice, but tube pasta is a good option. I finished with grated Pecorino Romano cheese.

    Homemade Italian Sausage and Pepper Sauce

    This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 1 hour 15 minutes
    Servings: 3
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3 Bell Peppers red, yellow and orange
    • 2 Tbsp Olive oil
    • Oregano
    • 6 Italian Sausages mild or spicy, cubed, seared and drained.
    • 1 Onion minced
    • 1 Carrot minced
    • 1 stalk Celery minced
    • 4-5 cloves Garlic crushed with side of knife.
    • 1 24 oz bottle of Passata
    • 1 Bay Leaf
    • Pecorino Romano

    Equipment

    • Heavy Pot

    Method
     

    1. Preheat your oven to 375°F, cut your peppers in half, and take away the stems. Place them on a baking sheet with parchment paper skin side down and brush them with olive oil and sprinkle them with salt, pepper and a pinch of oregano. Bake them until well roasted. It usually takes about 35 to 40 minutes. Remove them and allow them to cool.
    2. Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and then drain it.
    3. To the same pan add your onion, carrot, and celery and garlic, and allow it to sauté and soften. This is your soffritto.
    4. Add back the sausage and your passata and bay leaf and cook for at least one to two hours.
    5. Serve with pasta of your choice, but tube pasta is a good option. I finished with grated Pecorino Romano cheese.

    Notes

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    Let us know how it was!