Sunday, 12 January 2014

No Fuss One Dish Chicken Dinner

This meal idea can be made as a dinner for one or twenty if you have a dish big enough or in two dishes if need be. It is a dish that you can put in the oven and leave to cook with no further effort and it will keep nicely in a warm oven once cooked.

I generally cook it in the oven, however, it can also be cooked in a roasting dish on the barbecue if you have a barbecue with a lid like a Weber. If cooked on the barbecue check to make sure that it is not sticking to the tray and burning.

For this recipe think rustic and chunky. All of the ingredients are mixed together in a roasting dish and baked. There is no need to peel the vegetables just wash and cut up into chunks. I use fresh bay leaves. Buy them from a good green grocer and put excess into a zip lock bag and freeze. If you buy fresh thyme keep the remainder in a cane basket in the fridge, it will last for a few weeks. See previous post for information about smoked paprika.

When cooked I like to serve it with steamed green vegetables or a salad and crusty bread.

One Dish Chicken Dinner Serves 4 -6
6 chicken thigh fillets cut into halves. (allow 1- 1 1/2 chicken thigh fillets per person)
2 large onions sliced into thick slices vertically or large dice.( allow 1/2 onion per person)
4 small to medium potatoes cut into large chunks. (allow 1 per person)
2 large carrots cut into large chunks. (allow 1/2 carrot per person)
1 red capsicum cut into large pieces. (smaller than other vegetables so as to get even spread)
4 cloves garlic.
1 - 2 bay leaves. I cut them in half.
1/4 bunch fresh thyme or lemon thyme. do not remove leaves from sprigs and no need to cut up.
2 lemons.
2 tablespoons lemon infused oil.
1 tablespoon smoked paprika. ( or 2 teaspoons hot smoked paprika and 2 teaspoons smoked)
2 teaspoons garlic powder.

Combine onion, oil, garlic powder and smoked paprika in dish.

 Add remaining ingredients except the lemons together in baking dish. Make sure everything is coated.

Bake in a hot oven /200 degrees Celsius until potatoes are soft and chicken cooked through and meat and potatoes have browned.

Allow an hour or a bit longer if you are making a very large amount
Remove from oven and zest the lemon and squeeze the juice over the dish. Sprinkle with chopped parsley if you have it.

Any other vegetables that will hold their shape such as large chunks mushroom, sweet potato, parsnip and if put in later large chunks of zucchini,whole cherry tomatoes or chunks of tomato.

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