Very trendy right now is the concept of the one sheet pan dinner. I remember our family using this idea ever since I was old enough to shell peas. For one thing, there was hardly time after a busy day in the restaurant, in the house, in the garden, wherever the chores may be, to make a fancy dinner. Yet Chef Dad insisted on fresh, home cooked meals and often demonstrated how to do it quickly. I make this Winner Chicken Dinner regularly because it has all the earmarks of a well rounded meal that tastes delicious.
3-4 portions of pork, chicken, fish or beef
1 med. onion
3 strips uncured bacon, chopped fine, or pancetta
4 cloves minced garlic
5-6 small yellow potatoes, cut into quarters, unpeeled
small bunch of asparagus, cut into one-two inch pieces
salt, pepper, Italian seasoning, celery seed (some of my standby
seasonings, but you add your own)
broth or wine of choice
Simply brown lightly the bacon, onion, garlic, potatoes and season. Toss and cook, coating all sides with a little more oil if necessary.
Add a bit of avocado or olive oil to the middle and add seasoned meat or fish. Brown both sides.
Add small amount of wine or broth and put into 350º oven for about 30 minutes, taking care to not overcook (especially fish), but veggies should be al dente.