Roasted Italian Dinner
I had a collection of random ingredients to use so I combined them in this baked dish that turned out delicious. Good thing I wrote it all down right after so that I can reconstruct it. It may become a family favorite.
I had a collection of random ingredients to use so I combined them in this baked dish that turned out delicious. Good thing I wrote it all down right after so that I can reconstruct it. It may become a family favorite.
- 1/3 cup white wine
- 2 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/3 cup chicken broth
- 2 italian sausages skinned, cut bite size
- 2 chicken breasts boneless and skinless cut bite size
- 3 potatoes peeled, cut bite size
- 2/3 cup onion chopped bite size
- 2/3 cup green pepper chopped bite size
- 2/3 cup sweet red pepper chopped bite size
- 1/2 fresh lemon juice
- 2 tablespoons pepperoncini juice
- 1 pkg good seasons zesty italian salad dressing
- 1/4 tsp anise seeds
- Carbohydrate 41.3055737527468 g
- Cholesterol 68.8 mg
- Fat 23.91369375727 g
- Fiber 5.02982924569398 g
- Protein 24.3733266667457 g
- Saturated Fat 6.59013629267051 g
- Serving Size 1 1 Serving (418g)
- Sodium 2110.17108333719 mg
- Sugar 36.2757445070528 g
- Trans Fat 1.29852866686354 g
- Calories 495 calories
Step-by-step
- Combine all the liquids, herbs, and seasonings.
- Put the meat and vegetable cubes into a large plastic zipper storage bag and pour half the marinade over and mix well. Refrigerate at least 2 hrs or overnite while reserving the remainder of the marinade liquid in the refrigerator.
- Preheat oven to 400deg. Drain marinade liquid from bag and spread ingredients in 9x12 baking dish and pour remaining fresh marinade over top. Bake for approx 30 min until edges of potatoes and meat become crisp.
Swapping white wine for dry vermouth alters the acidity of the pan sauce significantly, requiring a careful check on the balsamic vinegar quantity to prevent sharp bitterness. Using standard table vinegar instead of aged balsamic demands cutting the volume in half because industrial vinegars lack natural sweetness. Extra virgin olive oil provides robust fruitiness that neutralizes heavy pork fat, whereas refined vegetable oils leave the dish flat and greasy.
Uniform sizing of the potato cubes ensures even heat penetration during the roast. Cutting dense root vegetables into precise one-inch pieces prevents raw centers while exterior edges char. Chicken breasts demand similar uniformity to match the cooking rate of skinned Italian sausage chunks. Mismatching cube dimensions creates localized burning before starches fully gelatinize inside.
Discarding the spent marinade that soaked raw poultry remains a critical food safety mandate. Reserve half the liquid in a separate container before adding the meat to avoid cross-contamination. Pouring fresh liquid over the drained pan contents right before baking generates steam rather than boiling the proteins. This division of the marinade keeps surface browning active at high heat.
Baking at 400 degrees Fahrenheit requires a heavy-gauge ceramic or glass 9x12 baking dish to absorb thermal shock. Thin metal pans warp under these conditions and cause uneven fat rendering. Roast until potato edges turn dark golden brown and chicken registers 165 degrees internal temperature.
