Tuesday, August 25, 2015

Rustic Chicken and Veggies~Oh My!


Hey Hey!

Thank you so much for showing me some pumpkin love!!
Y'all rock!

I prepared this amazing dish last night for family night, and it was devoured!!!  Just had to share it with my friends!!  You will definitely want to make it!

photo via Pinterest

This is from Nigella.  I omitted the chorizo and orange zest, but followed the basic recipe.

I am not a fan of chorizo so I substituted 1 lb of smoked sausage cut in 1" chunks.

I also decided to throw in 5-6 parsnips and 5-6 carrots quartered and cut in 2" lengths.  Good call for sure!!  They added a lovely sweetness to the dish.
  
I also halved several cloves of garlic and scattered them around.

I sprinkled the chicken and veggies with salt and pepper which I think it needed.

Here is Nigella's recipe:

  • tablespoons olive oil
  • 12 chicken thighs with skin and bone still on
  • 750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)
  • kilogram new potatoes (halved)  
  • red onions (peeled and roughly chopped)
  • teaspoons dried oregano
  • grated zest of orange


  1. Preheat the oven to 375.   Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
  2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
  3. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.  


Oh and I used about 3.5 pounds of regular red
potatoes. I used a roasting pan, and a
13 x 9 pan because I didn't know how much
liquid it would make. 

So easy to prepare, and soooo delicious!
My whole family was oohing and aahing!!

This is a new family fave!
If you make it, please let me know
what you think!!

Off to make pumpkins!!

Hope your day is delightful!!
Becky


2 comments:

sweet violets said...

This was standard Sunday dinner growing up in an Italian household!! We use chicken breasts also with potatoes, carrots, onion, garlic and parsley. Drizzle all with olive oil and shake the pan to distribute. 350 for 1 hour, my mom would then put the pan under the broiler for a few minutes to brown. Oh, yum!!!

NanaNor's said...

Hi my dear Becky, Girl you've been on my heart lately; keep meaning to call you. This recipe looks great, I'll have to copy it down. Hope you and yours are doing well and ready for fall.
Love you!
Nor

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