Serves 4
Recipe from
Everyday Food Great Food Fast
Husband-Tested
in Alice’s Kitchen
The complete succulent dinner can be
on the table in about 45 minutes. You’ll
only use one pan to cook the entire meal, so cleanup is a cinch. The delicious rub can be used for salmon,
steak, pork loin or a whole chicken too.
Make several batches of the rub and have it on hand for an even quicker
prep. This was such a big hit at our
house that it will be in our regular rotation.
Ingredients
- 2-3 large bone-on, skin-on chicken breast
halves, cut crossways so that there are 4 pieces
- 6 whole carrots, ends trimmed, peeled or scrubbed, and halved
lengthwise
- 8 small potatoes, scrubbed and cut in half (I used fingerling potatoes for this photo.)
- 1-2 Tablespoons olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
- Dry Rub (recipe follows)
Dry Rub Ingredients
- 4 teaspoons paprika
- 2 teaspoons Kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon ground allspice
Preheat the oven to 450°F.
Mix the dry rub ingredients
in a small bowl. Set aside.
Place the chicken and the
vegetables on a large sheet pan.
Completely coat the chicken with the dry rub. Drizzle the vegetables with olive oil and
sprinkle them with Kosher salt and freshly ground pepper. Toss to coat.
Roast for 30 minutes or until
the vegetables are tender and the chicken has reached 165°F.
Juices will have collected
on the sheet pan. Toss the vegetables
with the juices and drizzle the juices over the chicken before serving.
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