Chicken Tray Bake Nigella Lawson Food

ONE-PAN CHICKEN

One-Pan Chicken image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

Olive oil
One 3 1/2-pound chicken, cut into 8 pieces
2 1/4 pounds new potatoes cut into 1/2-inch dice
3 medium red onions, cut into segments
16 garlic cloves, unpeeled
3 red peppers, seeded and quartered
Coarse sea salt
1/2 cup chopped parsley leaves

Steps:

Preheat the oven to 425 degrees F.
Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. (If you want to use 3 dishes and have got the room, do; the less packed everything is, the crispier the potatoes will be.) Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.
When done (and test all the component parts), strew over the parsley and - I always do this - serve straight from the baking dishes.

MAPLE CHICKEN'N'RIBS

Maple Chicken'n'ribs image

This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents and then after a day or so's untroublesome marinating in the refrigerator, you tip out the contents to a roasting tray and slide it in the oven. Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time P2DT1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

12 pork spare ribs
12 chicken thighs, with skin and bones
1 cup apple juice, as sharp as possible
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 unpeeled garlic cloves

Steps:

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
Leave to marinade in the refrigerator overnight or up to 2 days.
Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.

ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE

One-Pan Sage-and-Onion Chicken and Sausage image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 13h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 lemon
1 (4-pound) chicken, jointed into 10 pieces
12 sausages
2 tablespoons fresh sage leaves, chopped

Steps:

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.

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