After a long day, putting a dinner like this together saved us all. With minimum effort I received maximum praise all around! The stars were the freshly picked veggies and herbs from my garden, and from 2 farmer’s fields close by.
I cannot sing the praises of using local produce enough. I know it is now supposed to be cool to eat closer to home, but forget about that, forget about what is cool. The fact is, if you eat foods grown in your backyard, or from someone elses, it is automatically going to taste a million times better than some anonymously grown veggie that has been trucked or flown to your supermarket.
I’m not even a talented garden, but I still manage to produce delicious food; it ain’t that hard!
This dinner’s success rests in the flavor of the local produce and the lovely addition of smoked paprika. The chicken was moist and succulent, the pan sauce dreamy, and the veggies, out-of-this-world good. Nothing could have been easier to put together. Make this!
You will need: 3 chicken breasts, (bone-in, skin-on), 4 chicken thighs, (bone-in, skin-on), 2 small red onions, halved & sliced into 1/2 moons, 2 garlic cloves, finely chopped, 6 frying peppers, left whole, (long, skinny pepper), 4-6 hot peppers such as jalapeno, cherry bombs, left whole, 1 tbs fresh rosemary leaves, 1 1/2 tsp smoked paprika, 3 cups chicken broth (or veggie bouillon cube and 3 cups of water), 4 tbs extra-virgin olive oil, coarse sea-salt, freshly ground black pepper.
Preheat oven 425*
1 – Prep all ingredients.
2 – Scatter all veggies and rosemary leaves in bottom of big saute pan, or roasting dish.
3 – Place chicken on top in a single layer, and season skin with salt and pepper. Mix 2 cups of broth with paprika and whisk together. Pour over chicken. Drizzle chicken with oil. Place in oven.
4 – Cook for 35 minutes. Turn heat down to 400* and remove pan from oven. Add 1 cup of chicken broth (pouring over chicken to baste) and return to oven until cooked (20 minutes).
*If you are planning on serving this with rice, potatoes or a salad, get going on this so it is ready when chicken is done!
5 – Remove from oven and transfer chicken to a plate and tent with foil.
I served this with choice of rice or tagliatelle noodles, and I added some fresh spinach leaves to the pan to wilt after the chicken was removed.