One Pot Dinner

Roast Chicken with Potatoes, Shallots and Baby Carrots

Roast Chicken with Potatoes.jpg

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

  • One 3 ½ pound chicken, butterflied  

  • 5 tablespoons extra-virgin olive oil

  • 1 lemon, cut into thin rounds

  • Small bunch oregano 

  • Kosher salt

  • Freshly ground black pepper 

  • 12 baby Yukon gold potatoes

  • 8 small shallots 

  • ¼ pound baby carrots

  • 12 pitted green olives

Preparation:

  1. Preheat the oven to 400F. 

  2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

  3. Place the lemon slices and the oregano under the chicken.  

  4. Rinse and dry the potatoes. Peel the shallots.

  5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

  6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

  7. Serve with the vegetables and accumulated juice.

 
 

Sweet Potato Chili

Sweet+Potato+Chili.jpg

2-4 servings. 

This is a family friendly, winter one pot dinner which you can serve with brown rice.

Wonderful for the times when you need a quick and easy bowl of something nutritious. It also freezes well.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 3 scallions

  • 2 medium sweet potatoes

  • 1 yellow bell pepper

  • ½ teaspoons chili powder

  • One, 15.5 ounce can kidney beans, drained

  • 1 ½ cups chopped tomatoes (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro as a garnish, optional

PREPARATION:

  1. Cut the scallions including most of the green parts into thick pieces.

  2. Peel the potatoes and cut into cubes

  3. Seed the pepper and cube as well.  

  4. Heat the oil in a medium saucepan. Add the scallions, potatoes, pepper and chili powder. Sauté for a few minutes. Add the kidney beans and the tomatoes. Bring to a boil, reduce the heat, cover, and simmer for about 35 minutes or until the sweet potatoes are soft. Stir from time to time.

  5. Season to taste with chili powder, salt and pepper.

NOTE:

I like using Pomi chopped tomatoes, which come in 26.46 ounce cartons. Leftovers can be frozen.