What you gonna do
Updated: May 28, 2020
Okay, so I think I may be going crazy and I sense my husband knows I am. So to eat up time, I'm back in the kitchen. This is a quick and easy dish to make, and I like it because the clean-up is minimal. For, starters, pick up a roasted chicken from your favorite store and put it in the fridge. Yes, this will become tomorrow's dinner. I'm really digging Ralph's 2 for $8 deal.
On the next day, prep whatever vegetables you want, I used potatoes, carrots, red peppers, corn and cauliflower. Pre-cook the potatoes and carrots either by braising or whatever method you like, be it microwave, saute or boiling and blanch the cauliflower for 5 minutes. Remove them from the heat before they are cooked all the way through. You want to finish them in the oven.
Now comes the fun part. Heat your oven to 425 degrees, I actually turn mine up to 450, I like my veggies really browned.
Arrange the chicken pieces on a large cast iron skillet or cookie sheet, lined with parchment paper ( no clean-up). Arrange the potatoes, carrots, red pepper, corn and cauliflower pieces siding with the chicken. Sprinkle liberally with olive oil and whatever spices you like, I used paprika, pepper, salt, Sansho seasoning (Ralphs store), cayenne pepper and Spike (a salt free seasoning). Place in the oven for approximately 20 minutes. You want the dish to be golden brown. Note: I use parchment paper whenever I use the oven. No muss, no fuss, as I slide the finished product along with the parchment onto the serving plate.
Serve with arrugala and sour cream or use your imagination. Enjoy with a big glass of wine.