One Pan Simple Summer Chicken Food
ONE-PAN SUMMER CHICKEN
Try this simple and tasty summer chicken dish flavoured with basil and garlic. Variations: Peel and cut a medium potato into 8 wedges and roast with the chicken and peppers. Use pork or lamb chops instead of the chicken. Pork will take the same time as the chicken, and lamb chops will need 5 mins less. Instead of the beans, throw a handful of couscous into the roasting tin, top with boiling water and leave to stand for 5 mins.
Provided by English_Rose
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.
- Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
- Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
- Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
- Place the tin over a low flame and pour in a splash of water.
- Add the beans and stir well to release any sticky bits from the roasting tray.
- Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.
Nutrition Facts : Calories 560.9, Fat 28.1, SaturatedFat 6, Cholesterol 92.8, Sodium 598.9, Carbohydrate 37.7, Fiber 11.3, Sugar 6.7, Protein 40.8
SUMMER CHICKEN ONE-POT
Our June cover star is a lovely, light dish ideal for al fresco dining
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.
- Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.
- Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.
Nutrition Facts : Calories 701 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 61 grams protein, Sodium 2.44 milligram of sodium
ONE-PAN SUMMER CHICKEN
Try this simple and tasty summer chicken dish flavoured with basil and garlic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
- Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
- Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.
Nutrition Facts : Calories 620 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.49 milligram of sodium
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