Serves 2
This is an easy, great dinner you can throw together in a large oven proof fry pan or skillet.
½ chicken ½ onion sliced thick 1 baking potato cut into 1 inch pieces 2 carrots cut into 1 inch pieces 1 C. cauliflower florets Few strips of green and red bell pepper 2 whole garlic cloves with paper peel attached 1 tbs olive oil 2 tsp dry rub seasoning of choice Salt and pepper to taste
2 servings of steamed or micro-waved broccoli
Preheat oven 375F
Spread half of the olive oil on bottom of pan. Spread onions and half of the potatoes in center of pan. Cover with chicken skin side up. Season chicken with half of the dry rub (or some salt and pepper). Surround chicken with remaining potatoes, carrots, broccoli and peppers. Season vegetables with remaining dry rub (or salt and pepper) and remaining olive oil. Roast chicken 60 to 65 minutes. Check vegetables after 40 minutes and turn those that are turning dark. Chicken is done when thermometer inserted in thigh registers 175-180.
Serve with broccoli.
Enjoy!
½ chicken ½ onion sliced thick 1 baking potato cut into 1 inch pieces 2 carrots cut into 1 inch pieces 1 C. cauliflower florets Few strips of green and red bell pepper 2 whole garlic cloves with paper peel attached 1 tbs olive oil 2 tsp dry rub seasoning of choice Salt and pepper to taste
2 servings of steamed or micro-waved broccoli
Preheat oven 375F
Spread half of the olive oil on bottom of pan. Spread onions and half of the potatoes in center of pan. Cover with chicken skin side up. Season chicken with half of the dry rub (or some salt and pepper). Surround chicken with remaining potatoes, carrots, broccoli and peppers. Season vegetables with remaining dry rub (or salt and pepper) and remaining olive oil. Roast chicken 60 to 65 minutes. Check vegetables after 40 minutes and turn those that are turning dark. Chicken is done when thermometer inserted in thigh registers 175-180.
Serve with broccoli.
Enjoy!
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