Scrumptious Roasted Chicken with Vegetable pan

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baked chicken, chicken recipes, easy meals, one pan chicken, one pan dish, poatato, quick preparation meals, roasted chicken, vegetable

Chicken Roasted on a Bed of Vegetables – The Perfect One-Pot chicken recipe, my all the time escape when I’m short on time.

For me, roast chicken is one of those satisfying meals. This one-pot dish is pure comfort from start to finish, even the prep work of chopping vegetables calms me down somehow. Yes, one pan 10 min. of preparation, make it perfect for busy schedule mom, while it’s easy to prepare and all delicious healthy meal.

I made this with a few basic vegetables I had on hand: potato, onions, zucchini, tomato, bell pepper. Flavoured with fresh thyme  leaves to complete the authentic taste of mediterranean cuisine. Once I have it at dinner, I just know I’m going to have a mouth-watering meal, that all my family will humble around.

Roasted Chicken and Vegetable pan

chicken, cut into pieces
a mix of vegetables (like onions, potatoes, tomato, bell pepper and/or any vegetable you like, like broccoli, zucchini, eggplant…)
2 tablespoon olive oil
1-2 tablespoon lemon juice
salt and pepper, to taste
Mix of spices like: (paprika, all spice, cardamom, coriander)
fresh thyme
1 tablespoon tomato paste
1\2 cup water

Heat the oven to 425°F.

Wash and prep your preferred vegetables and cut into bite-sized pieces. Sprinkle with olive oil, salt, pepper and spices.
Clean the chicken, cut into pieces, rub with some lemon juice to make it smell goodthen wash again. Rub the chicken pieces with olive oil, salt, pepper and spices. Arranging on the bottom of a baking dish.
place the vegetables between and around the chicken. sprinkle with lemon juice. Add the thyme on between and on top.Mix the tomato paste and water sprinkle it over the chicken.

Cover the pan with aluminum foil, and bake for 1 1\2 hour or until chicken is done. After it’s done, take off the foil and place the chicken pan under the broiler, and brown for about 10 min. or until the chicken brown a little. Let the chicken pieces rest on a serving platter.

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Appam and Curry_The Daring Cook August Challenge.

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appam, chicken curry, chicken recipes, curry dishes, daring cooks, flat bread, indian recipes, potato

Blog-checking lines: Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.
The Appam was wonderful and really delicious, although it’s my first time eating and doing the appam, but like it. I made a chicken potato curry to go with the appam. Thank you so much marry for this great and delicious challenge.

Appam
I went with mary recipe you can find it here and much more.

Ingredients:
1 ½ cups raw rice
1 ½ teaspoons active dry yeast
2 teaspoons sugar
½ cup of coconut water or water, room temperature
1 ½ tablespoons cooked rice
½ teaspoon salt
about ½ cup thick coconut milk (from the top of an unshaken can)

Directions:

Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.
Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.

Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry–they are mild tasting when cooked!

Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. I recommend test-cooking one before thinning the batter.

Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.

Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.

Chicken Potato Curry

2 tablespoons olive oil
1\2 small onion, chopped
2 cloves garlic, minced
1\2 tablespoons curry powder
1\4 teaspoon ground cinnamon
1\2 teaspoon paprika
1 bay leaf
curry leaves
2 potatoes peeled and cut into big pieces
salt to taste
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1\2  cup coconut milk
1 green pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf,curry leaves, and salt. Continue stirring for 2 minutes. Add chicken pieces, potato pieces and water to cover. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until the chicken cooked and tender.
Remove bay leaf, add the pepper and coconut milk. Simmer 5-10 more minutes.