Tuesday, February 10, 2015

Sunday Supper One Pan Roasted Chicken N Ribs

Time for a kitchen quickie! Here's one that's almost dinner in a dish. With only four ingredients to the marinade for the chicken, ribs and veggies that all roast together, it's a true one dish wonder. And, it makes more than enough to have leftovers for a second quick and simple weekday meal. Sunday supper can hardly be easier than this one.....

Sunday Supper One Pan Roasted Chicken N Ribs

  • 4 skin on, bone-in chicken thighs
  • 2 skin on, bone-in chicken breasts, cut in half crosswise
  • 1/2 rack of lean babyback pork ribs, cut into individual ribs - I get mine at Costco...the meatiest ribs anywhere!
  • 3 baking potatoes, scrubbed, skin left on, cut lengthwise into wedges
  • 1/2 head of cauliflower, broken into large pieces
  • 1/2 pound baby carrots

  • 1/3 C olive oil, plus extra for drizzling
  • 2 lemons, juice 1 for the seasoning mixture, save the other to squeeze over the chicken & ribs before roasting
  • 1 T Slap Yo Mama Cajun seasoning, or other BBQ seasoning rub - plus extra for seasoning the chicken & ribs before roasting
  • 1 T Jane's Krazy Chunky Mixed-Up Garlic Seasoning, or other garlic seasoning salt

Just 4 ingredients to the marinade...and here they are!

Preheat oven to 400 degrees.

In a large ziptop plastic bag, combine olive oil through garlic seasoning salt. Close the top securely, then mix/shake the ingredients well. Add all the veggies to the bag, zip it securely again and shake and turn until all the veggies are well coated. Set aside.

In the center of a large roasting pan, arrange the chicken and ribs skin side up leaving space around the edges of the pan for the veggies. Season the chicken and ribs very liberally with more Slap Yo Mama. Shake up the veggies again and arrange them around the chicken and ribs evenly.

Meats piled in the center, veggies all around the edges and ready for roasting.

Drizzle the chicken & ribs with more olive oil, then squeeze the juice of the 2nd lemon over the meat/poultry, as well.

Roast at 400 degrees for an hour, raise the oven temp to 450 degrees and roast until the chicken is browned and the veggies are tender and slightly crispy/browned.

Note: Next time, I'm definitely throwing in some cherry or grape tomatoes for a pop of color and a sweet/tart contrast to the rest of the veggies. Mmmmmmm......

There you go, a one dish Sunday supper! And an easy weekday dinner to boot.

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