When I started this blog, I knew that one-pot dishes will be a regular feature here.
I love one-pot dishes.
Everything is cooked in a pot, which makes cooking so much easier, and at the end of the day, there is one pot to wash – every cooking mama’s (or papa’s) dream come true!
And one-pot dishes can be so yummy if done right.
Take, for example, this One-tray Chicken, Chorizo and Potato bake.
It took me 10 minutes to put together.
Yes, just 10 minutes of prep!
And what comes out of the oven is a complete meal ready for you and your family.
The chorizo, which is super delicious, flavors all the other ingredients. I love chorizo. It is really one ingredient you should always have at home because it lends so much yumminess to anything you cook. Plus, chorizo keeps really well too, so go buy some and keep it in the fridge for days when an injection of flavor is needed!
In addition, I use Ravida Extra Virgin Olive Oil in this recipe as there few ingredients are involved so I wanted to use only the best, and Ravida EVOO, which is a multi award winning blend, is “one of the best olive oils in the world”. It is so aromatic I can literally drink the oil as it is!
A common feature on the shelves of leading gourmet food grocers, such as Harrods, Selfridges, Williams-Sonoma, Zabar’s, Formaggio Kitchen and Fratelli Fresh, you can now buy Ravida EVOO in Singapore from The Real Food Market, an online grocery store that brings in the best produce from a group of small-scale, artisanal food producers from Sicily and other parts of Southern Italy.
Let me show you how easy this dish is to cook.
Place the chicken – I like skin-on, bone-in chicken thighs for this – on a baking tray. Season the chicken on both sides with salt and black pepper.
Drizzle and rub some olive oil on the chicken.
Scatter the garlic, chorizo and potatoes onto the tray. Toss to coat with the oil.
Place the chicken on the chorizo and potatoes. Sprinkle dried basil, and extra black pepper, if desired.
Roast this in the upper one-third section of a pre-heated oven at 220°C for 35-45 minutes, or until the chicken is golden brown and cooked through, and the potatoes are soft.
When cooked, tent the tray with aluminium foil and allow the chicken to rest for 5-10 minutes before serving.
I served this with Red Pepper (Capsicum) and Mushroom Butter Rice because we love butter rice, but you can omit this if you wish!
UPCOMING WORKSHOPS
Date: Thursday 5 January 2016
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
OR
Date: Saturday 21 January 2016
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 4 pieces skin-on, bone-in chicken thighs
- 6 cloves garlic, smashed
- 2 pieces chorizo, cut into 2cm pieces
- 3-4 potatoes, scrubbed and cut into 2cm pieces
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried basil
- Place the chicken on a baking tray. Season the chicken on both sides with salt and black pepper.
- Drizzle and rub some olive oil on the chicken.
- Scatter the garlic, chorizo and potatoes onto the tray. Toss to coat with the oil.
- Place the chicken on the chorizo and potatoes. Sprinkle dried basil, and extra black pepper, if desired.
- Roast this in a pre-heated oven at 220°C for 35-45 minutes, or until the chicken is golden brown and cooked through, and the potatoes are soft.
- When cooked, tent the tray with aluminium foil and allow the chicken to rest for 5-10 minutes before serving.
