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-> Chicken/ Turkey
Rutabaga
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 Thu, Aug 01 2019, 6:09 pm
I want to make a one pot kind of thing for Friday night so I don't have to worry about leftovers during the 9 days.
I have a small package of chicken cutlets, a package of multicolor baby potatoes, onions, carrots, and zucchini.
I was thinking I should probably start the veggies in the oven first so the chicken doesn't get dried out. Or I could season everything and then pour a can of chicken broth over the top so it stays moist. Or I'm open to other suggestions. I have a pretty well stocked pantry.
Thanks!
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ra_mom
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Thu, Aug 01 2019, 6:12 pm
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Are the chicken cutlets full size or sliced thinner?
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Rutabaga
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Thu, Aug 01 2019, 6:18 pm
I was hoping you'd respond!
They're thick cutlets. I have some thin ones too but I'm planning on throwing them on the Forman to grill for Shabbos lunch.
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ra_mom
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Thu, Aug 01 2019, 6:56 pm
Perfect!
Toss the potatoes and veggies on a double size baking pan (equivalent to 2 9x13 pans) with half a head crushed garlic cloves, olive oil, salt and pepper. Roast about 35 minutes.
In the meantime, brush full chicken cutlets with oil.
For 2 pounds whole chicken cutlets (about 4), whisk together 2 teaspoons kosher salt (or 1 1/2 tsp table salt), 1/2 tsp each garlic powder and smoked paprika. Sprinkle evenly on both sides of all cutlets.
Lay cutlets into pan among vegetables. Bake at 450 for 18-25 minutes until just done.
Remove from oven, tent with foil and let sit 10 minutes.
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Rutabaga
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Thu, Aug 01 2019, 7:51 pm
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Sounds yummy! Will that reheat well or should I do this shortly before Shabbos and put it on the blech?
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ra_mom
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Thu, Aug 01 2019, 7:55 pm
| Rutabaga wrote: | | Sounds yummy! Will that reheat well or should I do this shortly before Shabbos and put it on the blech? |
Shortly before shabbos and put on an overturned pan on the blech (though I'd personally leave the chicken at room temp).
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