Chicken, Sausage and Vegetable Tray Bake

On this day, I've decided to throw my microwave oven away. First, because it took up too much space on my small kitchen counter and second, because I seldom use it anyway. And third, because it may or may not be dangerous to your health. I say may or may not because for whatever reputable studies you read that show microwaves are dangerous, there are also other reputable studies that show they are not. Just like everything in life. So I just do what I think is right. And I recently came across someone who said not to hold on to things that are not beautiful or useful. She was talking about spring cleaning, but that huge chunk of metal on the kitchen counter that is hardly used seemed to fit into that category. And so out it goes. Now hopefully that rule of the thumb will help me as I step into my basement to throw (or give) yet more stuff away.

But wait! What about dinner? Luckily I have this chicken, sausage and vegetable tray bake recipe up my sleeve :-)

I mean, you take chicken, sausages and whatever vegetables you have that are roastable, and bung them on a tray in the oven. That is it! And the oven cooks it for you while you get on with your work. And it comes out delicious and perfect every time and you can have it with rice or bread or soup or salad. Dinner is served (and you don't need the microwave oven).

Ingredients

• 1 whole chicken, jointed or 4 chicken legs
• A pack of sausages (I got the spicy turkey kind)
• 4 medium sized potatoes, cubed
• 2 onions, also cubed into the same size.
• 2 carrots (or pumpkins or sweet potatoes) who also meet the same fate
• 2 capsicums, cored, deseeded and cubed as well
• A handful of cherry tomatoes
• A handful of olives (optional)

• Half a cup of olive oil
• Pepper
• Salt
• Any dried or fresh herbs you have on hand (e.g oregano, rosemary, basil)

This is how you do it

Usually, once I buy chicken, I will marinade them before I freeze them. So when I need some, I merely defrost the frozen, marinated chicken overnight in the fridge (or place the whole bag in water for 2 hours). Of course if you don't have any marinated chicken on hand, you can just spice-rub the chicken with salt pepper and herbs but the taste tends to just stick to the skin. But it works too.

If you are making a spice rub, then in a bowl, mix a teaspoon of salt thereabouts with the pepper and herbs, and olive oil. Or, even better, use a pestle and mortar to mix and grind them. Then rub it all over the chicken and toss the vegetables with it.


Lay the vegetables first on a tray, then the chicken pieces on top. Roast for half hour or till chicken juices run clear, about 50 mins. I like to turn the chicken half way to ensure even roasting at the 20 minute mark and again at the 40th minute.

You can use frozen chicken pieces too. Just put them into the oven first, without the vegetables. 20 minutes later, take the chicken pieces out of the oven, pour out the water from the tray if you think it is too watery, and rearrange everything by putting in the vegetables first, then the the chicken pieces on top. From then on, roast for about another 40 minutes. 

Enjoy your meal and the zen feeling you get for having cleared things away!