I'll share my recipe, if you'll share yours, January 26, 2011

15 years ago

One Pan Chicken Dinner

RachaelRay.com

4 Servings

Prep 10 min

Cook 50 min

Ingredients:

One 3 1/2 - to 4-pound chickenÃ¯Â¿Â½quartered, rinsed and patted dry

2-1/2 tablespoons extra-virgin olive oil

Salt and pepper

5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges

4 thin carrots, peeled and cut into 2-inch lengths

4 thin parsnips, peeled and cut into 2-inch lengths

10 thyme sprigs

Make it your own

Roast your favorite vegetables with the chicken.

Directions:

1. Position a rack in the upper third of the oven and preheat to 425Ã¯Â¿Â½. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.

2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.

3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

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Comments (3)

patti43
15 years ago
Mmmm, I can almost smell that chicken! I sure like a one-pan meal.

I made this for dinner last night with rice I had left over. I like to cook extra rice to have on hand for other dinners or soups. We may never have regular taco salad again!! I did add the onion and avocado, btw.

TACO RICE (inthewabe@foodgawker)

1 lb. ground beef
3 c cooked rice (1 c raw)
taco seasoning of your choice (I use Old El Paso)
lettuce, chopped
tomato, chopped
cheddar cheese, grated

Prepare rice. Brown ground beef and seasoning according to package or recipe directions.
Make a mound of rice on a plate and top with ground beef. Layer on chopped lettuce, grated cheddar cheese, and diced tomato. Add avocado or chopped onion to the toppings if you want.
ravencajun Zone 8b TX
15 years ago
another great one dish meal, this is called Death Chicken because so many people make it and take it to the home of the family when there has been a death. To me it is called Death chicken because it is to die for and you can eat so much you darn near keel over!

Death chicken
Line a 9 X 13 pan* with 6 or more slices of uncooked bacon ( I use the thick sliced and prefer the one with pepper edge).
Pour a cup of uncooked rice over the bacon.
On top of the rice put some chicken pieces, skin on (I have made it with boneless skinless too). Salt and pepper the chicken a little bit and sprinkle a little paprika over it.
Then whisk together one can of cream of chicken soup(I use the chicken and mushroom cream soup) and 1 cup of water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and 2 to 3 tablespoons of dried parsley flakes.
Pour all that over the chicken and cover the whole deal with HEAVY foil. Cook it at 300 degrees for 2 hours, with no peeking. (I kind of lift the chicken pieces and let some of the soup mix get up under there too)

* I spray my dish with pam first
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ravencajun Zone 8b TX
15 years ago
I just got this recipe and it sounds so good had to share

SHRIMP FILLED DEVILED EGGS

6 hard-boiled eggs
1/4 cup Miracle Whip/ or mayo
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

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I'll share my recipe, if you'll share yours, January 26, 2011

Comments (3)

patti43

ravencajun Zone 8b TX

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