On a Sunday we love to roast a cut of meat and it is usually chicken as we all enjoy it. This week I decided to do something a little different with the chicken. I cut the chicken down into pieces (legs, wings, things and breast) and used a favourite – D’Orsogna Deli Fresh Mild Salami to cover the chicken pieces. This did two things; it helped the chicken remain moist and it also added a bucket load of flavour into the chicken with minimal effort. You can find the salami in the fridge section of Woolworths.
I then cooked the salami chicken with vegetables to make an easy tray bake dinner that was low on dishes, high or flavour and required minimal effort – just what is called for on a Sunday evening.
During the cooking process the salami shrinks and sticks to the chicken for a salami crust, this is a great dish to serve when friends come around as it looks like you have gone to a lot of effort, when really you haven’t (but you won’t tell them that).
8 Chicken Pieces (I cut down a whole chicken into 8 pieces)
1 Packet D’Orsogna Deli Fresh Mild Salami (contains 8 slices)
3 Small Sweet Potatoes (or 2 medium), peeled and sliced
1 Cup Chicken Stock
Salt and pepper
1 Cup Frozen Peas
1 Small Head Broccoli, broken into florettes
LET’S PUT IT ALL TOGETHER
1. Place the chicken pieces into a lined baking dish. Lay a slice of the D’Orsogna Mild Salami over each piece of chicken and press down.
2. Add the sweet potato, season with salt and pepper. Pour in the chicken stock and drizzle a little olive oil over everything.
3. Place into a preheated 180 degree Celsius oven to cook for 30 minutes uncovered. Remove and then cover with aluminum foil and cook for a further 20 minutes.
4. Add the peas and broccoli and cook uncovered for the final 20 minutes. Remove from the oven
Serve with gravy.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave before eating.