Recipes At My Table

It is that time of year again.  Fall comes to us with so much comfort food and we embrace the change.  I like one pan meals even for the two of us and this Greek Lemon Chicken Traybake does not disappoint .  Use it for family or for entertaining.  it is a showstopper.  Another one of my favourite pan recipes is : https://recipesatmytable.com/sheet-pan-chicken/

TrabyBakes

Traybakes are easy all-in-one dinner for busy weeknights and lazy weekends. There is something romantic about the way the food spreads across the tray. Try using meat, fish, veggies and anything that you like.  Experiment and let us know what works best for you.  

Ingredients for greek lemon chicken traybake

• 10 chicken thighs (patted dry)
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper ( 2tsp salt, 1/2 tsp black pepper)
• 4 tbsp avocado oil
• 2 lbs unpeeled potatoes cut into wedges ( use a potato that stands up to the oven bake)
• 2 lemons cut into slices
• 6 cloves of garlic (peel them)
• 1 cup Kalamata olives
• 2 tbs capers drained and rinsed
• 2 tbsp chopped chives or parsley (divided in two)

Process

Heat the oven to 425F.  You want a really hot oven for this.Combine  the oregano, pepper flakes, salt and pepper. Reserve 1 tsp and sprinkle the rest generously onto the chicken thighs.  

In a bowl add the potatoes, lemon slices and the remaining seasoning.  Coat all the potatoes and now add the oil and toss.

I like to place my garlic in the middle of the pan.  I read somewhere that it won’t burn when it is surrounded by other food.  Arrange the chicken around the garlic.  Mine is skinless, but if you have skin on it place it skin side up.  

Time to arrange the potatoes and lemon around the chicken in an even layer.  

Roast for about 40 minutes.  Check at the 30 minute mark because all ovens differ.  The internal temperature of the chicken should read 175F.  

Transfer the chicken to to a serving platter.  

I like to mash the garlic into a paste and toss it with the potatoes on the baking sheet. Now add in the olives, capers and chopped chives. Scrape up any brown bits from the pan.

Place your potatoes alongside the chicken on the platter. Sprinkle with the remainder of the chives. 

Wonderful presentation for entertaining.

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Greek Lemon Chicken Traybake

Author Renata Solski

Ingredients

• * 10 chicken thighs patted dry
• * 1 tsp oregano
• * 1/2 tsp red pepper flakes optional
• * Salt and pepper 2tsp salt, 1/2 tsp black pepper
• * 1/3 cup avocado oil
• * 2 lbs unpeeled potatoes cut into wedges use a potato that stands up to the oven bake
• * 2 lemons cut into slices
• * 6 cloves of garlic peel them
• * 1 cup Kalamata olives
• * 2 tbs capers drained and rinsed
• * 2 tbsp chopped chives or parsley )divided in two)

Instructions

1. Heat the oven to 475. You want a really hot oven for this.
2. Combine the oregano, pepper flakes, salt and pepper. Reserve 1 tsp and sprinkle the rest generously onto the chicken thighs.
3. In a bowl add the potatoes, lemon slices and the remaining seasoning. Coat all the potatoes and now add the oil and toss.
4. I like to place my garlic in the middle of the pan. I read somewhere that it won’t burn when it is surrounded by other food.
5. Now arrange the chicken around the garlic. Mine is skinless, but if you have skin on it place it skin side up.
6. Time to arrange the potatoes and lemon around the chicken in an even layer.
7. Roast for about 30 minutes. Check at the 20 minute mark because all ovens differ. The internal temperature of the chicken should read 175F.

8. Transfer the chicken to to a serving platter.  

   I like to mash the garlic into a paste and toss it with the potatoes on the baking sheet. 

   Now add in the olives, capers and chopped chives. Scrape up any brown bits from the pan.

   Place your potatoes alongside the chicken on the platter. Sprinkle with the remainder of the chives

My favourite beans that we use in our Italian Kitchen are chickpeas.  I also like to make a lot of meatballs.  Today these two come together with a Spanish flare.  My Turkey Meatballs and Chickpeas is an easy dish with so much goodness.  I love the added deep colour that the paprika gives to the dish.  In my kitchen I keep both smoked and sweet paprika in stock.  

Difference between smoked and sweet paprika

There are three types of paprika:  Spanish, Hungarian and smoked.  I tend to use Hungarian because I buy it at a European Market, but even there I have found 8 different types of Hungarian.  Which to use??So I asked an expert at the market and their answer was simple. Normal paprika is crushed with dried chilies and smoked uses chillies that are smoked dried and then crushed.  The smoked has more intense flavours.  It is used more in dry rubs for barbecuing.  The bottom line depends on your taste buds. 

Another one of my turkey meatball recipes https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Ingredients For Turkey Meatballs and Chickpeas

• 1 pound ground turkey
• 1 cup breadcrumbs
• 1/2 cup Parmesan cheese
• 1 egg
•  4 cloves garlic (divided-mince two and slice two)
• Good handful of parsley( finely chopped)
• 1/2 cup of cold water
• 1 can chickpeas ( drained and reserve 1/2 cup of the liquid)
• 1 medium leek( thinly sliced)
• 2 tbsp olive oil ( and more fro dressing)
• 2 tbsp tomato paste
• 1 tsp oregano
• 1/2 tsp red pepper chilli flakes
• 2 tbs paprika (smoked or sweet is fine)
• 1/2 cup vegetable broth
• 1/2 cup white wine
• Salt and pepper

Process

Make the meatballs by combining the turkey, breadcrumbs, one egg, salt, pepper, Parmesan cheese, two minced cloves of garlic, some chopped parsley and the 1/2 cup cold water.  Mix and shape into one inch meatballs.  Place on a cookie sheet lined with parchment and then into a 375 F oven for 10 minutes to slightly brown.  Remove and set aside. This recipe makes 20 one inch meatballs. I used half in my cook.

Meanwhile in a frying pan, place your 2 tbsp of olive oil.  Add in the leeks and cook 5 minutes until softened.  Add the garlic, red pepper chilli flakes and some salt and pepper.  Stir and combine.  Let flavours develop here for 1 minute.  Follow with the paprika and then toast the tomato paste here.

Now hit the pan with the white wine.  Let the wine cook for one minute and then add in the reserved chickpea liquid.  Now add the chick peas and place in your meatballs.  Cover and simmer on low for 20 minutes.  

Remove lid and taste.  Season as necessary.  Serve with more sprinkled parsley and a drizzle of olive oil.  You can serve fresh bread with this, polenta or rice.  Tonight we are eating it over Papardella pasta.

Served and ready!!

There are many versions of potato salad.  Growing up we always had them very lightly dressed. We did not use mayonnaise until the 70’s in our kitchen.  My Light And Spicy Potato salad used one of my gifts from @italyinabox.  The Grand’ Aroma hot pepper infused olive oil is receiving much love these days and it is perfect way to spice up this salad.  Visit  https://ziateresa.ca/  to get many quality Italian products delivered to your home.  

Origins of Potato Salad

This yummy salad originated in Germany and spread throughout Europe.  Called “Kartoffesalat” in Germany, like many recipes, it varies as you travel.  Some places add bacon and some beef broth, while others use olive oil as fat. The immigrants brought their recipes to the Americas and that is where the mayonnaise comes in.  Also, we found that in Germany, potato salad was usually served hot. Whatever way you choose to make it our serve it, this salad is a comfort food that makes its way to every table especially in the summer months.  

I hope you enjoy my version and also check out my roasted version at https://recipesatmytable.com/roasted-potato-salad/

Ingredients

•  6 medium potatoes, peeled and quartered
• 1 tsp salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot pepper infused olive oil
• 3 tbsp white wine vinegar
• 1/4 tsp sugar
• 1/2 tsp Dijon mustard
• 1/2 of a large cucumber, peeled, halved lengthwise, seeded, cubed
• 2 large plum tomatoes, quartered
• 1 onion, very thinly sliced
• 1/2 cup Kalamata, pitted, halved
• 1/4 cup diced feta
• 2 tablespoons drained capers ( chopped)
• 1/2 teaspoon dried oregano
• 2 hard-boiled eggs, peeled, quartered

Process

In a medium pot, place the potatoes and salt.  Bring to a boil and cook for 10 minutes or until fork tender.Drain them and let them cool. 

In a small bowl whisk together both oils, the vinegar, sugar and Dijon mustard.  Pour over the potatoes and set aside.  

Next slice the tomatoes, cucumber, onion, capers, feta and olives and toss them into the potatoes.  

Toss everything and lastly place the cut eggs on top.  For best results refrigerate. 

Present it beautifully on a platter.

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Light And Spicy Potato Salad

Author Renata Solski

Ingredients

• 6 medium potatoes peeled and quartered
• 1 tsp salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot pepper infused olive oil
• 3 tbsp white wine vinegar
• 1/4 tsp sugar
• 1/2 tsp Dijon mustard
• 1/2 of a large cucumber peeled, halved lengthwise, seeded, cubed
• 2 large plum tomatoes quartered
• 1 onion very thinly sliced
• 1/2 cup Kalamata pitted, halved
• 1/4 cup diced feta
• 2 tablespoons drained capers chopped
• 1/2 teaspoon dried oregano
• 2 hard-boiled eggs peeled, quartered

Instructions

1. In a medium pot, place the potatoes and salt. Bring to a boil and cook for 10 minutes or until fork tender.
2. Drain them and let them cool.
3. In a small bowl whisk together both oils, the vinegar, sugar and Dijon mustard. Pour over the potatoes and set aside.
4. Next slice the tomatoes, cucumber, onion, capers, feta and olives and toss them into the potatoes. Toss everything and lastly place the cut eggs on top. For best results refrigerate.