Roasted Chicken with Pancetta Twofer

I started this blog, really 'cause I like Fern and Feather's blog so much.  Alexis and I went to elementary school together in Del Mar and she has just the best taste in design and food.

I tried her roasted chicken recipe last week.  Aaaannnd, we made it again this week.  I guess you could say we really like it.  Here is her recipe:

I have been addicted to the organic drumsticks at Trader Joe's. They are so inexpensive, organic and great for a bunch of meals. This particular meal has been a favorite around our house because there is very little prep work and it is really yummy. This recipe is for a family of 4 and maybe a couple lunches.

2 packages of Organic chicken at Traders (I think there are 5 drumsticks in a package so that would be 10 pieces of chicken)

1 package of pancetta at Traders (this is the secret ingredient, it is with the cream cheese at TJ's already chopped and ready to go)

2 corn on the cobs with corn cut off (does that make sense)

1 bag of fingerling potatoes (also from Traders about 15 potatoes)

15 (or so) organic cherry tomatoes (when I made this Trader Joe's had an heirloom variety that was funky colors and so good)

3 zucchinis (sliced, I use the #3 setting on my mandoline... if you don't have one put it on the top of your list. I use mine everyday in the kitchen, especially with warmer weather around the corner it makes salads so yummy)

3 tbs olive oil

salt & pepper

set oven for 375

Put olive oil in a 9"x12" rectangular baker. Add all of the ingredients (except the zucchini) and toss around in the olive oil so everything has a coat. Then arrange the ingredients so that everything has it's spot. Generously salt and pepper (especially the chicken). Cook for 20 minutes. Take out of oven and flip chicken + add the zucchini (this is a little tricky because you want the zucchini to be coated in all the oils. Just tuck them snugly in and around chicken (if they are sitting on top they will dry out too quickly). Salt and pepper flipped chicken. Cook for another 20 minutes. Serve with short grain brown rice. easy & yum.

I wanted to share this recipe and a little trick for tomorrow's lunch.  I made this today.  It's crazy easy.  I learned this trick from Ina Garten, before we cancelled cable.  

hot stock + leftover seasoned vegetables/salad + blender = lovely veg soup

   

My husband totally went bonkers for the chicken saying that we would have this in rotation.  

He was right.  

Thanks Alexis

xoxo

Jen