BALSAMIC CHICKEN GARDEN MEDLEY

Balsamic Chicken Garden Medley image

This yummy recipe is fairly labor-intensive, but nearly all the prep work can be done in advance. What a great way to serve guests an impressive meal and still have time to visit with them!

Provided by Lisa Crum

Time 2h

Number Of Ingredients 40

Ingredients

MARINADE
1 c olive oil
1/3 to 1/2 c balsamic vinegar
1 tsp salt
1 tsp black pepper, freshly ground
2 capfuls Montreal Chicken Seasoning (abt 2 tb)
1 heaping capful Sylvia's Secret seasoning (or just regular Italian seasoning if not available) (abt 2 tb)
3-4 garlic cloves, minced
1 Tbsp dried parsley
1/2 tsp each red pepper flakes and thyme
1 tsp crushed rosemary or 1 sprig fresh
MEAT
6-8 lb boneless chicken breasts or thighs, or a combination of both
VEGGIES
2 medium zucchini, sliced
1 medium yellow squash, sliced
5 large onions, sliced into rings
1 each green, yellow, red, orange bell pepper, sliced into strips
2 lb sliced mushrooms, button or any variety
MARINARA SAUCE
2 can(s) 28-oz. each, crushed tomatoes
3 Tbsp olive oil
1 pt water
1/4 c red wine
1 Tbsp leaf oregano, dried
1 Tbsp powdered oregano
1 tsp basil, dried
1/2 tsp thyme, dried
2 Tbsp dried parsley
2 clove garlic, minced
1 can(s) 12-oz. tomato paste
1/2 tsp red pepper flakes
2-3 bay leaves
salt and pepper to taste
PASTA
2 lb thin spaghetti or vermicelli
2-3 Tbsp olive oil
1 clove garlic, minced
FINISHING TOUCH!
6-8 oz parmigiano reggiano, grated

Steps:

1. Marinate chicken and vegetables separately: Place chicken pieces and vegetables in separate Ziploc bags (as many as it takes) and divide the marinade mixture evenly enough to ensure all will coat well. Marinate overnight or at the very least, several hours.
2. Combine marinara sauce ingredients and slow simmer while chicken and veggies are roasting. Add extra water if sauce becomes too thick. If you're a purist who likes a simmer longer than an hour, start earlier! :)
3. At 450 degrees, roast chicken and vegetables separately (if you're blessed with 2 ovens, great! I'm not!). I use a baking pan for the chicken and jelly roll pans for the vegetables. The secret to this being so good is to leave in the oven long enough for the chicken and vegetables to get blackened edges. While chicken and veggies are roasting, cook and drain pasta, then toss with olive oil in a skillet with the minced garlic. Saute for just a couple of minutes. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
4. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
5. To Serve: After roasting the chicken pieces, slice or tear into strips (I toss them with pan juices to keep moist). Layer as follows on platter or warmed individual plates: Freshly cooked pasta, lightly tossed with garlic and olive oil; marinara sauce; roasted vegetables; and chicken slices. Top with plenty of freshly grated parmesan, a quick twist of the pepper mill, and serve. This is so filling that your guests will barely be able to touch the salad and rolls. And dessert? Forget it!