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One-Pan Chicken
Nov 3rd, 2004

Cooking isn't really the first thing on my mind today, but I'm looking for things to do to stop me from dwelling. Must not dwell!

The funny thing about this recipe is that it's really just a chopped up version of the only other Nigella Lawson recipe I've actually cooked. I've read several of her cookbooks, but for some reason have only felt compelled to make this one chicken recipe. Two different ways. Anyway, she says not to get hung up on the quantities listed, and I didn't. I decreased the number of onions and peppers from 3 to 2 in order to get the whole thing into two pans. So the title is misleading - it's really a two pan chicken. But it is super easy and very, very tasty.


One-Pan Chicken

olive oil
a 3 1/2 pound chicken, cut into 8 pieces
2 1/4 pounds new potatoes, cut into 1/2-inch dice
3 medium red onions, cut into segments
16 garlic cloves, unpeeled
3 red peppers, seeded and quartered
coarse sea salt
1/2 cup chopped parsley


Preheat the oven to 425°F.

Get 2 baking dishes and pour in some olive oil to coat. Arrange the pieces of chicken, the potatoes, onions, garlic cloves, and peppers on them. Then drizzle some more oil over, making sure everything's glossy and well slicked (but not dripping), sprinkle with the salt, and bake for about 45 minutes.

When done (and test all component parts), strew over the parsley and serve straight from the baking dishes.

-Nigella Lawson, How to Eat
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© 2006, Kimberly Cooperrider | kymmco@excite.com