Assignment: Assist a friend by making dinner that will last for two meals.
Number of family members: 4 (2 boys, a mom and dad)
Years ago when I volunteered to teach 6th grade religious education class at St. Francis de Sales in Lake Zurich, Illinois the religious education secretary told me I had to try her dinner that she put in the parish cookbook. She had four boys, it that her recipe was quick to assemble, it roasted in the oven for an hour to an hour and a half and it was all in one pan. Now you’re talking!
I’ve used this recipe SO MANY TIMES for meals for our family or for those who NEED a meal when life just gets too ridiculous to manage. The best part of roasting this dish in your own home is the smell when you walk in or just waiting for it to get done. It’s comfort food without all the comfort.
- 1 – 2 ½ to 3lb broiler-fryer cut up
- 4 medium potatoes cut into bite size chunks
- 1 ½ lbs. Italian sausage, cut into 1 ½ inch pieces
- 2 large green peppers, cut into bite size pieces
- 2 large red peppers, cut into bite size pieces
- 1 large Vidalia onion quartered and separated into pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 2 garlic cloves, chopped.
- Extra light virgin olive oil
- ½ cup of water
Preheat your oven to 425.
Arrange the chicken, sausage, vegetables in a 9 x 13 roasting pan. Sprinkle the salt, pepper, garlic and oregano over the top of the arrangement. Lightly use your olive oil over the meal. Add the ½ cup of water and place in oven uncovered.
Roast for 1 hour 10 minutes. Let it set a bit before serving.
The picture at the top on the left is a double batch. I usually roast that about an hour and a half. Serve with a salad and you have a great meal.
Of course I made fall cookies to take for the kids. Check out the squirrel, acorn and leaves. Pretty sweet!
Help someone out next week. It will be so appreciated.
Mangiere bene (Eat Well)