Italian Chicken Sheet Pan Supper and False Spring

Ah Spring is in the air.  There are light green leaves starting to open up on our trees and the grass is almost fully in.  Temperatures are in the high 70's and beautiful sunshine.  I have our patio furniture out and table set for our weekly Sunday night family dinners.

Then this...(no exaggeration either), the next morning we woke up to this!  I did not get to have my dinner with my pretty little pillows, decorative placemats and lanterns!  

I no sooner got everything set and all #@%* broke loose!  Torrential down pouring rain, then wind, then snow.  I'm seriously starting to wonder if I'm ever going to get to enjoy our deck.

Since I am so busy decorating our patio, then bringing everything back in, then setting up outside again, then hauling it all back one more time (I think you get the picture), I need more quick sheet pan dinners like this one!

Italian Chicken Sheet Pan Supper

Courtesy of Pioneer Woman

1/4 cup balsamic vinegar

1 tsp dried parsley flakes

1 tsp dried basil

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

5 cloves garlic, minced

 1 cup plus 3 Tbl olive oil

8 bone-in, skin on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 Tbl minced fresh parsely

Preheat oven to 425 degrees.

To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic, and 1 cup of the olive oil.  Whisk until well combined.

Put the chicken in a large zipper bag and pour in half of the dressing.  Seal the bag and squish to coat the chicken.

Trim the ends of the green beans and put in a large bowl with the tomatoes.  Pour over the remaining dressing and toss.

Using tongs, arrange the chicken skin-side up on a sheet pan.  Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind.  Roast for 20 minutes.

Meanwhile, rip the bread into large chunks.  Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.

After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.  continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes.  Sprinkle the sheet pan with parsley and serve.

One Year Ago: Loaded Baked Potato Salad

Two Years Ago: Bundt Pan Chicken

Three Years Ago: Pesto Cheesy Chicken

Four Years Ago: Lemon Orzo Shrimp and Asparagus

Five Years Ago: Cheese Souffles

My poor husband, while I am inside a toasty warm house whining, he is doing all the hard work.

Skirt Steak with Romesco Sauce and Kylo Zen

Having to say good-by to 2 of our family pets in less than a year has been very difficult on us.  It has been many months of healing and learning to cope without seeing our special friends every day.  We talked and contemplated about getting another puppy...but in the end decided that Princess Brinkley, really should have a play friend.

After weeks of searching, I found our new family member in Idaho.  I took a very, very big leap of faith and flew to pick him up.  

We have named him Kylo Zen (Star Wars fans will understand).  Unlike Kylo Ren though, our sweet boy has been Heaven sent to us.  He is a kind, gentle and calm soul that has been the perfect therapy for us.

Skirt Steak with Romesco Sauce
Courtesy of Bon Appetit

Romesco:
1 tomato, quartered
1 Tbl plus 1 cup extra-virgin olive oil
3 sprigs thyme
Kosher salt and freshly ground black pepper
1 slice 4x4x1/2 crusty white bread, cut into 1/2 cubes
1 red bell pepper
1/2 cup almonds, toasted
1/2 cup hazelnuts, toasted, skins rubbed off
4 cloves garlic cloves
2 Tbl red wine vinegar

Steak:
2 Tbl Kosher salt
1 Tbl sugar
2 tsp fennel seeds, toasted, ground
1-1/2 tsp freshly ground black pepper
1 tsp. cayenne pepper
1 tsp. garlic powder
1 (2 lb) skirt steak or flank steak

Preheat oven to 400 degrees.  Place tomato in a small glass baking dish.  Drizzle with 1 Tbsp. oil and scatter thyme sprigs over.  Season with salt and pepper.  Roast, stirring occasionally, until the tomato is completely soft, about 30 minutes.  Scatter bread cubes over tomato.  Roast until the bread is light golden and crisp, about 10 minutes longer.  Let cool slightly; discard thyme sprigs.

Meanwhile, char bell pepper directly over a gas flame or under broiler, turning occasionally with tongs, until blackened all over.  Transfer to a large bowl; cover with plastic wrap and let stand for 15 minutes.  Peel, stem, and core bell pepper.

Pulse remaining 1 cup oil, tomato mixture, bell pepper, and next 4 ingredients in a food processor until smooth.  Add water by tablespoonfuls to thin, if needed.

For the steak, build a medium-hot fire in a charcoal grill, or heat a gas grille to high.  Grill steak until charred and cooked to desired doneness, 10-12 minutes for medium-rate.

Transfer steak to a cutting board and let rest for 5 minutes.  Thinly slice against the grain.  Serve with romesco sauce.

One Year Ago: 3rd Annual Masters Champions Dinner - Spanish Style Paella
Two Years Ago: Bundt Pan Chicken
Three Years Ago: Torta Rustica
Four Years Ago: Cambozola Platter
Five Years Ago: Easter "Cheesecake" Baskets

Yes, he is already incredibly spoiled and very loved!