You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.
Cheater chicken dinner night…Roasted chicken courtesy of Sam’s Club and one of the best that I’ve had/bought at 3:30 p.m. fresh out of the rotisserie, no time to get dried up.
Short on time for dinner prep time today and thinking what would go great with a roasted chicken and the answers smacked me right in the face, sitting on the counter were three zucchini that would go with it nicely and some small potatoes, both roasted at the same time more or less seasoned pretty simply with some premade seasonings.
So we had some cutey patooty seasoned potatoes and zucchini wedges taking full advantage of the jar of homemade Greek seasoning which itself is a blend of 8-9-10 herbs and spices. The Greek Spices already contain salt and pepper so no need for me to add additional salt and pepper, but go with your taste if you need more.
For the potatoes
1 1/2 pounds small clean potatoes skin on and quartered…
EVOO to drizzle over washed and dried
a teaspoon more or less Greek seasoning
1 quartered lemon and the zest
Have an ovenproof skillet ready/cast iron is perfect…preheat your oven to between 375º and 400º, min runs hot so I cut back to 375º. Toss cleaned, quartered and dried potatoes in olive oil, Greek seasoning, zest and a squeeze of 1/4 of the lemon…not necessary, but I preheat my seasoned cast iron skillet for at least 10 minutes so when I toss in the seasoned potatoes they sizzle. Add 1/2 of the remaining lemon quarters to the potatoes…roast for 30-45 minutes turning once until a little brown and crispy looking. Use the last lemon wedge to squeeze over finished potatoes.
For the zucchini-serves 2
2-3 zucchini, cut into slender wedges lengthwise
1/4 of a lemon to squeeze into the EVOO mixture
seasoned bread crumbs and *optional grated parmesan making it a 6 ingredient recipe
Line a sheet pan with a piece of parchment paper and place a baking rack on top of that, in a bowl toss the zucchini wedges with the EVOO, a squeeze of lemon and the Greek seasoning. Prop the zucchini up on the baking rack and sprinkle with bread crumbs and optional parmesan cheese, roast in the oven at 400º for 15 or so minutes or until a pretty golden bit of a crunch shows up.
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