Tuesday, May 11, 2010

Chicken Pan Roast

Something quick, something easy, something without a lot of pans to wash. Pan roast to the rescue.
I browned pieces of chicken in hot olive oil-- just a couple minutes -- and set them aside. To the same pan I added slices of summer squash and potatoes, a lemon cut in 8 wedges, 2 cloves of garlic (sliced), S&P, and about a TB (maybe even more) of dried oregano. I stirred those around in the oil just enough for the lemon's edges to start turning golden brown, then nestled the chicken, skin side up, back in the pan and popped everything into a pre-heated 450ยบ oven for 25 minutes.
When the chicken was cooked I sprinkled the pan with crumbled bits of tangy feta cheese and put it under the broiler just long enough to melt and toast the cheese before serving.
"This looks like something you'd get in a restaurant," James said between bites.

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