Dinner: One Pan Chicken & Veggies

My baking and foods section is now primarily dominated by Battle of Ingredients and Goodfood recaps and that is generally the moments in life I try new things. But, this past weekend was my husband’s birthday so since we’ve had a lot of expenses (and I did buy him more than usual Boxing Day hauls), I took it simple and took care of all the cooking this weekend. We did have some other experiences where we had to finish up leftovers from the week and went out with friends, but I ended up trying out three new recipes and this first one was a simple and efficient dinner meal: One Pan Chicken & Veggies.

One Pan Chicken & Veggies

One Pan Chicken and Veggies

Original recipe used as guidance via Pinterest: https://natashaskitchen.com/2015/11/23/one-pan-chicken-and-vegetables-recipe/

Ingredients

3 pieces boneless chicken thighs, sliced in thirds
1 tsp Piri Piri spices
1.5 lbs baby potatoes, halved
1 lb Nantes carrots, halved lengthwise
1 tbsp olive oil
1/2 tsp salt and pepper

How to make it

  1. Preheat oven to 400F.
  2. In a medium sized bowl, mix the chicken thighs with the piri piri spices. Cover and put in the fridge to marinate while preparing the vegetables.
  3. Take a large cookie sheet and line with aluminum foil (or parchment paper and if you don’t mind the mix, you can just grease the pan with oil). Combine veggies in a medium (or large) bowl with olive oil, salt and pepper and toss. You can also toss in the lined cookie sheet with your hands, its your preference and saves on an extra bowl to wash. Pour the veggies into the cookie sheet, parting them in half so the middle third of the pan is reserved for the chicken.
  4. Take the chicken from out of the fridge and place it down the center of the cookie sheet in the reserved place mentioned before.
  5. Bake for 20 minutes, then take it out to turn the veggies and the chicken and put back for another 10 to 15 minutes. Make sure your chicken is cooked through, to be sure the internal temperature should reach 165F and juices run clear.

We definitely changed up the recipe from the original quite a bit. I needed a recipe really to figure out around what temperature to bake the whole pan at and for how long. Chicken is one of the meats you can’t eat raw so that was pretty important. This is a very simple meal and you can switch the spices around to what you like and use whatever veggies you like. In my opinion, potatoes and carrots are pretty tough to cook through so other veggies should turn it decent. We also make zucchini in a pan on the side as well since we needed to it those. It saves on dishes and is a simple preparation and cooking method which leaves time to take care of the dishes you worked with during the time (unless you have a dishwasher) and do other things during the wait time. I don’t think its necessary to turn the veggies and the chicken but I wanted to make sure that it would cook well on both sides. The chicken turns out very tender and not dry at all. I honestly improv-ed a lot of the dish so the spices and S&P quantity in the ingredient list might be a little off.

Have you tried One-Pan meals?
What do you like to cook?

Dinner: Oven Roasted Tricolor Carrots

I have a confession to make. Lately, I’ve been obsessed with Tricolor Carrots, Brussel Sprouts and Portobello Mushrooms. I see this obsession particularly with the Tricolor/Nantes Carrots to last a while. So far, I’ve found the best way to do them is oven-roasted. I actually would like to replicate what I tried in Kelowna at Basil & Mint Restaurant. Those carrots were absolutely delish. Its because of that that when I went to Atwater Market a few weeks ago, I got a bag of these carrots and amazingly, also the second reason why I love buying carrots is that they can be preserved for a good while.

This is a simple recipe and I’m sure someone else has probably done it but I did put this together on my own.

Oven-Roasted Tricolor Carrots

Carrots

Ingredients

10 Tricolor Carrots (or Nantes carrots), scrubbed and cleaned
2 tbsp Avocado Oil (or extra virgin olive oil)
1 tsp Herbes de Provence (or as you see fit)

How to make it

  1. Preheat oven to 375F. Line baking tray with parchment paper.
  2. Lay carrots in a single layer on top of the parchment paper.
  3. Drizzle oil over the carrots.
  4. Sprinkle on the Herbes de Provence.
  5. Put in oven for 20-25 minutes or when carrots are tender enough for your taste.

Simple and easy is what I usually aim for. We paired this up with Tourtiere which is a meat pie. Plus, Tricolor carrots have a sweeter taste, especially my favorites are the purple ones with the orange center that taste a little like sweet potatoes. Plus, Herbes de Provence is one of the best herb blends for making a lot of different varieties of food from pork chops, chicken, turkey and even vegetables. It is our go-to spice for a quick solution that packs a little extra taste.

How do you like to cook carrots?