By Victoria Hart Glavin of Tiny New York Kitchen
If you would rather have your potatoes extra-crispy, then return the pan to the oven while the chicken is resting.
Ingredients
1 Large Zucchini (Sliced)
2 Small Tomatoes (Sliced)
1 Large Yellow Onion (Sliced)
1/4 Cup Olive Oil (Divided)
1 Teaspoon Kosher Salt
1 Pound Small Red Potatoes (Sliced)
4 Large Chicken Pieces (About 3 Pounds)
Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onions with 2 tablespoons olive oil. Season with1/2 teaspoon kosher salt and spread over half of baking sheet. Toss remaining potatoes with remaining olive oil and remaining kosher salt. Spread over second half of baking sheet. Place in oven for 25 minutes until potatoes are beginning to brown.
Remove from oven and turn vegetables over. Add chicken pieces to centerof baking sheet. Brush chicken with pan juices. Place in oven for 30 minutes until chicken is cooked through and skin is golden brown.
Remove from oven and transfer to serving plate. Let chicken rest 10 minutes before serving. Serves 4
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Total Time: 75 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.