26 Jan

Paprika Chicken With Vegetables

Make Once Eat Twice

Week 3 Recipe 1

Before I get started on the actual recipe for Paprika Chicken With Vegetables I want to ask you how many racks you have in your oven? Everytime I put a meal into my oven I hear my Grandmother admonishing me to make the most of the cooking space. In the past year I added a third rack to my (fan) oven which really makes a huge difference to what I can fit inside it to cook. Also, even with a fan oven you can still cook items on the bottom of the oven (yes seriously). Think of the bottom of the oven as a very warm spot which doesn’t necessarily have a reliable temperature so instead of cooking technical items like cake in the bottom of the oven, it’s ideal for slow roasting or comforting sweet dishes like crumbles.

If you think about it, once you put on your oven all that wasted space is wasted energy. With a little bit of organisation you can maximise what you cook and not increase your energy costs. Where can you get an additional rack? It seems that there isn’t much of an Irish market for them but you can definitely buy a spare rack from Amazon for about €13. However, if you have a grill pan in your top section of your double oven, or a grill pan that you continuously take in/out from your single oven you should just add that to your regular cooking racks to save money.

The secret to this week’s Make Once Eat Twice challenge is making the most of your oven space for a short period of time which will benefit you on the second day. Just in case you don’t have 3 racks in your oven there is another option when making the recipe, don’t worry!

Ingredients

  • 1 medium chicken
  • 1 butternut squash, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium onions, peeled and cut into chunks
  • 1 punnet cherry tomatoes, halved
  • 2 large peppers, cut into chunks
  • 7/8 medium potatoes, peeled and cut into chunks

For the Seasoning

  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil (yes I know this sounds a lot but it has to go a long way!

Method

Preheat your (fan) oven to 170 degrees Celsius. Combine the seasoning ingredients in a large bowl and set to one side. Line 3 baking trays with non stick baking paper. Get a large basin of hot soapy water and have it at the ready.

Take Tray 1: Put the chicken on the tray (do not wash the chicken). Take 1 teaspoon of the seasoning mixture and rub it onto the skin of the chicken. Use the soapy water to immediately clean your hands once this is done. Put Tray 1 in the oven immediately.

Take Tray 2: Put the root vegetables on this tray; butternut squash, carrots, and parsnips. Take 1 tablespoon of the seasoning mixture and pour it over chunks of vegetables. Mix the vegetables well so they are coated in the seasoning. Once again wash your hands!

Take Tray 3: Put the soft items on this tray; tomatoes, peppers, and onions. Repeat the steps with the seasoning mixture and washing your hands.

The Large Bowl: There should be a small amount of seasoning left in the large bowl. Take the potatoes and toss them in this mixture. If you don’t want roast potatoes with your dinner, just make mashed potatoes as normal and skip this step.

After Tray 1 has been in the oven for 30 minutes, open the oven and carefully spoon the coated potatoes into the baking tray beside the chicken. Put Tray 2 in the oven.

Let the trays cook in the oven for another 30 minutes. If you have 3 racks in the oven, now add the third tray to the oven.

If you don’t have 3 racks, skip and leave the 2 trays in the oven for 1 hour in total. Put tray 3 into the oven when you remove Trays 1 & 2 after 1 hour’s cooking time (1 hour 30 minutes since you put the chicken in the oven).

Remove the chicken and roasted vegetables from the oven and serve your roast paprika chicken.

As this is a Make Once Eat Twice meal, reserve half of Tray 2 & Tray 3 for tomorrow. And don’t forget to pick any leftover chicken from the bones as well.

22 Oct

Roast Chicken Pie Recipe

The beauty of the roast chicken pie is that you simply use up your roast dinner leftovers to make a second meal. It’s for this reason that I recommend you buy a medium or large chicken to roast for your dinner.

The recipe is below but even better again I’ve made another video to accompany it!

 

Roast Chicken Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 100g breadcrumbs
  • 3 Handfuls leftover roast chicken
  • Approximately 250ml leftover gravy

Vegetables of choice – leftover if available, or cooked fresh – I use all the vegetables from a roast chicken dinner so carrots, peas, turnip, potatoes, whatever is to hand.

Method

To make the stuffing mixture melt the butter on a medium heat in a large frying pan. Cook the chopped onions until translucent (this will take about 10 minutes). Stir in the fresh parsley and the breadcrumbs. Toast the breadcrumbs in the pan with the butter for about 5 minutes. Remove from the heat.

Preheat a fan oven to 170°C.

Take a large baking dish and pour in the roast chicken, cooked vegetables and gravy. Stir together. Sprinkle the stuffing mixture on top.

Bake in the oven for 25 minutes then serve.

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