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.