Aineksen, joka todella tuo makua, tämä yksinkertainen ateria ruokkii helposti koko perheesi. (Jos pidät perunasi rapeiksi, palaa pannu uuniin kun kana lepää.)
This text is in Finnish and talks about a simple meal that can easily feed a whole family. The recipe includes sliced zucchini, tomatoes, onions, and potatoes, as well as bone-in chicken breasts. The vegetables are seasoned with olive oil and salt and roasted in the oven for 25 minutes, then the chicken is added to the center of the pan and roasted for an additional 20-30 minutes until cooked through and golden brown. The chicken is then allowed to rest for 10 minutes before slicing and serving.
Translation: The ingredient that really brings flavor, this simple meal easily feeds your whole family. (If you like your potatoes crispy, return the pan to the oven while the chicken rests.) Source: Everyday Food, October 2013 1 hour 10 min 15 min 4 Total time prep Servings ingredients 1 large zucchini (10 ounces), sliced diagonally 1/8 inch thick 2 small tomatoes (6 ounces each), sliced 1/2 inch thick 1 large onion (10 ounces), sliced 1/8 inch thick 1/4 cup olive oil, divided Coarse salt 1 pound small potatoes, sliced 1/4 inch thick 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed instructions 1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over more than half of the sheet. Toss potatoes with remaining 2 tablespoons oil and season. Spread on other half of sheet. Roast until potatoes begin to brown, 25 minutes. 2. Remove from oven and turn vegetables. Add chicken to center of sheet, brushing skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20-30 minutes more. Let chicken rest 10 minutes, then slice and serve.
27.04.2023 @ 06:34
This text is in Finnish and talks about a simple meal that can easily feed a whole family. The recipe includes sliced zucchini, tomatoes, onions, and potatoes, as well as bone-in chicken breasts. The vegetables are seasoned with olive oil and salt and roasted in the oven for 25 minutes, then the chicken is added to the center of the pan and roasted for an additional 20-30 minutes until cooked through and golden brown. The chicken is then allowed to rest for 10 minutes before slicing and serving.
Translation: The ingredient that really brings flavor, this simple meal easily feeds your whole family. (If you like your potatoes crispy, return the pan to the oven while the chicken rests.) Source: Everyday Food, October 2013 1 hour 10 min 15 min 4 Total time prep Servings ingredients 1 large zucchini (10 ounces), sliced diagonally 1/8 inch thick 2 small tomatoes (6 ounces each), sliced 1/2 inch thick 1 large onion (10 ounces), sliced 1/8 inch thick 1/4 cup olive oil, divided Coarse salt 1 pound small potatoes, sliced 1/4 inch thick 3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed instructions 1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over more than half of the sheet. Toss potatoes with remaining 2 tablespoons oil and season. Spread on other half of sheet. Roast until potatoes begin to brown, 25 minutes. 2. Remove from oven and turn vegetables. Add chicken to center of sheet, brushing skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20-30 minutes more. Let chicken rest 10 minutes, then slice and serve.