Easy Baked Chicken and Veggies

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Dinner doesn’t have to be complicated.  This recipe is probably one of the simplest things I cook.  There are hardly any dishes to wash- All it involves is 1 oven-safe skillet, a cutting board, a measuring cup, and a knife.  It is so simple I almost didn’t post this.  It comes out perfect every time, and my kids and hubby always gobble it up.  I think sometimes people end up eating out or buying pre-packaged foods because they think dinner has to be a fancy meal.  Or maybe they are intimated by the idea of cooking in the first place.  If you know someone like that… share this post with them.

Here’s my recipe:

  1. Put about 1 tbs of butter in cast iron skillet and melt on medium heat.
  2. Put 1 cup of water and 1 chicken bouillon cube in the microwave for 1 minute.
  3.  Meanwhile- Cut carrots and potatoes into bite-size pieces. I do 1 carrot and 1 small potato per person.  
  4. Once butter is melted (you may have to use a spatula to spread it around the pan) put the carrots and potatoes into the pan.
  5. Place chicken thighs on top of veggies skin side up. (1 per person)
  6. Pour chicken broth over everything.
  7. Sprinkle with a little salt and pepper.
  8. Bake on 350 for about 30 mins.  Then flip chicken and bake another 30 minutes.  Flip 1 more time and turn oven to broil.  Broil about 2 minutes until the chicken gets crispy and potatoes start to brown.

 

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