Chicken can usually be found on sale at some point every month. I’m using boneless, skinless chicken breasts for this particular dish that I got on sale at Albertsons for $1.69 a pound but you can use legs or thighs if you prefer. You can also use chicken breasts with the skin on, which will actually give it more flavor. A serving of chicken breast should actually weigh about 4 ounces, even though most chicken breasts are actually larger. You can cut it in half if you have large breasts. (On the chicken that is.) I’m browning the chicken in the skillet, along with the vegetables, which will give them a golden brown color and add flavor. Then we finish the entire meal off in the oven. This contains your protein, a carb and vegetables so it’s an easy one-dish meal and tastes delicious. You won’t have any problems getting everyone to the dining table once they get a whiff of this cooking. The cooking time will vary just a bit, depending on the size of your chicken. I like to flatten mine just a little, which makes it cook more evenly. The internal temperature should be 165 degrees. (If you don’t have a thermometer, once chicken is cooked, cut into it and if the juices run clear, it’s done.)
SKILLET HERB ROASTED CHICKEN & VEGETABLES –
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Serves: 4 for approx. $8.64
Ingredients:
- 2 tablespoons olive oil
- 1 to 1 1/2 pounds chicken breast, or use legs, thighs or a combination
- 3 medium potatoes, quartered
- 5 cloves garlic, smashed
- 2 small red onions, cut into 8 wedges each
- 4 medium carrots, peeled and cut into 3-inch pieces or on the bias
- 8 ounce package white mushrooms, cleaned and halved
- 1 tablespoon fresh thyme
- 2 to 3 sprigs fresh thyme
- Kosher salt and black pepper
Directions:
Preheat oven to 425 degrees. Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Season chicken with salt and pepper. Cook chicken 4 to 5 minutes on each side, until browned. Transfer to a plate and keep warm.
Add the other tablespoon of oil to the skillet. Add the garlic, red onion, and chopped thyme. Stir and cook about 2 minutes. Add the mushrooms, carrots, .and potatoes to the skillet. Season with salt and pepper and toss. Add the chicken to the skillet. Add the thyme sprigs. Place skillet in oven and roast until the chicken is cooked through and the vegetables are tender, about 30 minutes.