On this recipe, I used a whole chicken cut up. I created a simple marinade last night and let it sit in the refrigerator until preparing, about 18-20 hours. Marinating overnight or for 8 hours would be sufficient. This marinade would work with pork as well.

2 cups olive oil
3/4 cup balsamic vinegar
2 tsp minced garlic
1/2 tsp poultry seasoning
1 Tb ground black pepper
1 tsp sea or kosher salt
2 Tb Dijon mustard
1 large bunch fresh thyme (5-6 sprigs)
2 sprigs fresh rosemary
1 whole chicken, cut up (or assorted chicken pieces)

MARINADE

Add all ingredients in order to a large mixing bowl or container to marinade chicken and mix well. In a gallon-sized bag or container, add chicken and marinade.

In this recipe, I used a gallon-sized freezer bag, added chicken, then marinade. Seal and massage marinade throughout. Place bag in large bowl to support and marinade overnight in refrigerator or until ready to prepare.

MAIN INGREDIENTS

For this, I bought pre-packaged vegetables from our local grocery store. You may use and prepare these vegetables to your own taste.

Assorted chopped fresh vegetables (peppers, onions, yellow squash, zucchini)
8 oz sliced baby Bella mushrooms
1 leek
8 Roma tomatoes
1 28 oz bag Dutch golden potatoes, or red potatoes (or to taste)
5 oz fresh baby spinach
32 oz carton chicken broth
Marinated chicken from above
Additional sea salt, or kosher salt and pepper to taste

Preheat oven to 350.

In a large roasting pan, arrange pieces of marinated chicken from bag and discard marinade and spice bundles.

Add onions, peppers, squashes and mushrooms.

Wash and slice leek and tomatoes as above. Add to roasting pan.

Add spinach and broth. Shake salt and pepper over all (optional). Cover with foil and bake 1 to 1-1/2 hours. Remove from oven and let rest 10 minutes.

PASTA
This is completely optional on ingredients, but was an added compliment to the plate. Feel free to mix up the spices as you see fit.

1 package Bertoni pasta (or any pasta of choice), prepared to package instructions
1/2 stick butter
1/4 cup olive oil
1 Tb dried parsley
1 Tb dried oregano

Cook and drain pasta, add back to pan. Add other ingredients and stir until butter melts.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet