Wednesday, August 14, 2013

Italian Tray Bake

I loved the simplicity of this dish.  Combine all the ingredients on a sheet pan, drizzle with olive oil and season with salt, pepper, rosemary and lemon zest, drizzle with olive oil and bake in a hot oven.  This dish turned out great with a minimal amount of effort.

Italian Tray Bake
Makes 4 servings

2 large Yukon gold potatoes, unpeeled and cut into 1-inch chunks
4 chicken thighs, boneless and skinless
4 Italian sausages, cut in half
3 sprigs fresh rosemary
Zest from 1/2 lemon
1/2 teaspoon sea salt
Freshly ground black pepper
2 tablespoons olive oil

Preheat oven to 425 degrees.

Place the potatoes, chicken and sausage chunks on a large sheet pan, spreading out in an even layer.  Arrange 2 of the sprigs of rosemary on the sheet pan. Chop the final sprig of parsley and sprinkle on the chicken thighs.  Sprinkle the lemon zest over everything on the pan and sprinkle with salt and pepper.  Drizzle with the olive oil and place sheet pan in preheated oven.  Bake for 50-60 minutes until chicken and potatoes are done.

Slightly adapted from iVillage

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