One Tray Cooking

For those of you that hate doing the dishes as much as I do....you're welcome!

Chicken Thighs and Veggies

• 2 pounds chicken thighs

• a mix of onions, garlic cloves, carrots, potatoes, broccoli, Brussel sprouts.

• olive oil

• 1-2 tablespoons balsamic vinegar

• salt and pepper, to taste

• Crushed garlic

• fresh parsley, chopped

• mixed dried herbs; thyme, rosemary and oregano. Or your favourite mix!

Heat the oven to 425°F.

Wash and prep cut carrots, potatoes, broccoli and sprouts into bite-sized chunks. Crush garlic cloves and roughly dice onion.

Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Scatter the onion and garlic cloves across the vegetables. 

Sprinkle with olive oil, balsamic vinegar, salt, pepper and 1/2 the herbs.

Rub the chicken drumsticks with olive oil, salt pepper and 1/2 the herbs, and place on top of vegetables.

Bake for 35 mins until chicken is done.

Toss the tray half way through. 

Garnish with chopped fresh parsley.

Salmon and Veggies

• 4 cups shredded red cabbage (from half a small head)

• 2 - 3 Cups of halved new potatoes

• Extra-virgin olive oil

• Coarse salt and freshly ground pepper

• 1 pound wild caught salmon fillet

• 2 tablespoons grainy mustard

• 2 tablespoons horseradish

• Zest of 1 lemon plus lemon juice

Preheat oven to 400 degrees.

Toss cabbage and potatoes with olive oil; season with salt and pepper.

Roast for 25 minutes.

Smear salmon with a mixture of mustard, horseradish and lemon zest.

Nestle in pan, and roast 15 minutes.

Squeeze lemon juice over all.

Let me know if you try these!