I was super excited to see it was truly a one-dish meal. Not that I mind browning in one pan, roasting in another and mountains of dishes. Well, I do mind the dishes but that never seems to stop me. But this one is a keeper. I did not have a whole chicken cut-up, but I did have a bag full of chicken legs/thighs from a recent Whole Foods sale. I bought too many fresh green beans earlier in the week so I had them waiting. I had a bottle of white wine with a bit left in the refrigerator. But I so have to admit that I was missing one key ingredient and had to shop for artichokes somewhere other than all the food stores in my house. But a quick trip to Trader Joe's yielded artichokes and about $40 worth of other good things. It turned out the football playoff game that day between Seattle and Atlanta was crazy exciting and my trips up to the kitchen to add this and turn that had to be timed with my iPhone so I did not get all caught up and forget it. But really this is a pretty relaxed recipe. Get everything chopped and ready and enjoy your Sunday and an hour or so later, your Sunday (or whatever day) dinner. The sauce this dish makes as it bakes is divine. Make sure to have a bed of polenta, potatoes or at least good crusty bread to soak up all the goodness.
Turn on your oven and roast chicken in a whole new way! Your house will smell amazing and your kitchen will be nice and cozy.
1 3 1/2 pound whole chicken, cut-up
1 T oregano
1 T kosher salt
1 tsp ground black pepper
1/2 tsp crushed red pepper flakes
4 scallions, coarsely chopped
8 cloves garlic, crushed
3 T olive oil
3/4 C white wine
3/4 C chicken broth
1 pound spicy Italian chicken sausage or chorizo, cut in big chunks
2 C fresh green beans
2 C frozen artichoke hearts
1 lemon, sliced in 1/4-inch thick rounds
1/4 C chopped Italian parsley
Preheat oven to 400 degrees. Mix together oregano, salt, pepper and red pepper flakes and rub on the chicken pieces to season. Place chicken, scallions and garlic in a large roasting pan (make sure your pan is large enough to hold everything, but not too large that the wine and broth won't nicely cover the bottom of the pan to cook the vegetables later) and drizzle with the olive oil. Roast until the chicken starts to brown, about 30 minutes. Add the wine, chicken broth and sausage pieces to the pan and roast an additional 10 minutes. Flip the sausages and add the green beans, artichoke hearts and lemon slices, making sure the vegetables are partly submerged (I had to nestle some of them under the chicken). Cook until vegetables are tender, about 10 minutes more. Season to taste with additional salt and pepper. Garnish with parsley and serve.
|ready to bake|
|wine, broth and sausages added|
|beans, artichokes and lemon slices added|
|ready to serve!|
|served mine over smashed assorted fingerling potatoes|
with olive oil and ricotta salata cheese