You know that nagging feeling when you feel like you’re forgetting to do something but you can’t quite pinpoint what it is? Well, 2 weeks ago I had that exact feeling and couldn’t figure out what it was that I was forgetting to do. I went about my day until I got the phone call that triggered the memory like a flash- I was supposed to be making dinner for my family on Sunday night. (It was also Sunday morning at that point, so I really was fully unprepared)
Realizing that I had indeed invited everyone over, I had to figure out two things- 1. What was I making? and 2. How could I find a way to make as little of a mess as possible in the cooking process. You see, my kitchen is incredibly small and embarking on a Sunday night dinner plan leaves my small space with quite the mess. Not in the mood for such a large cleanup, I started to look for ideas of dishes that could be cooked in 1 pan. To my delight, there are actually a surprising amount of 1 pan recipes out there! (Looks like I’m not the only one who likes to avoid the mess)
After reading a few recipes, I decided on a “clam bake” themed meal. I found it to be the most creative of the recipes I had seen and I loved the flavour pallet of the dish. I was actually unsuccessful with finding clams and mussels, but that didn’t derail my dinner plans. I was able to the use shrimp as planned and then improvised in some chicken in place of the missing seafood elements. You can eliminate the chicken though and go for a real clam bake feel by using 1 lb of mussels and 1 lb of clams instead of the chicken.
Dinner turned out incredible was just as easy to make as the recipe suggested. I also impressed my fam big time which was a plus! This turned out to be a great family style meal because the pan transitions easily onto the table and everyone just digs in.
Hope you enjoy!
- 1 lb small yellow-fleshed or white 500 g new potatoes
- 1 tbsp olive oil 15 mL
- 1 small white onion thinly sliced
- 1 ⁄2 tsp salt 2 mL
- 1 ⁄4 tsp freshly cracked black pepper 1 mL
- 1 lb boneless, skinless chicken breasts
- 2 corn cobs 5 cm, cut crosswise into 2-inch 2 pieces
- 1 package smoked sausage 12 oz/375 g, 5 cm, 1 cut into 2-inch pieces
- 1 ⁄4 cup unsalted butter cut into small pieces 60 mL
- 1 lb jumbo shrimp peeled and deveined
**2 tsp Old Bay or other seafood seasoning (see note below)
- Chopped fresh parsley
- Lemon wedges
- Crusty bread
**I made my your own seafood seasoning instead of using a prepackaged one. To do so I combine 3⁄4 tsp (3 mL) celery salt, 1⁄2 tsp (2 mL) freshly ground black pepper, 1⁄2 tsp (2 mL) sweet paprika and a pinch of cayenne pepper.
- Preheat oven to 450°F (230°C) and line a 18- by 13-inch (45 by 33 cm) rimmed sheet pan, with foil
- On prepared pan, toss potatoes with oil, salt and pepper. Spread in a single layer. Add in the sliced onions. Roast in preheated oven for 25 minutes or until potatoes are slightly tender.
- Remove pan from oven and move your potatoes to the side of the pan, creating a nice space in the centre. Place your chicken breast in the center of the pan and sprinkle everything with butter and Old Bay seasoning. Roast for 10-12 minutes depending on the size of the chicken breasts. Remove from the oven and add in the corn and sausage. Roast for 8 minutes.
- Remove pan from oven and scatter shrimp over pan; stir to combine, then spread evenly over pan. Roast for 3 to 6 minutes or until shrimp are pink and opaque and potatoes are tender
- **The important step here is to check on your chicken. If it is cooked all the way through at this point, remove the chicken from your pan, place on a plate and cover with tin foil. It can sit out of the oven during this final step and it will avoid over cooking the meat.
- Remove your pan from the oven and bring everything to the table- serve with any of the suggested accompaniments, as desired.