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:
- Put about 1 tbs of butter in cast iron skillet and melt on medium heat.
- Put 1 cup of water and 1 chicken bouillon cube in the microwave for 1 minute.
- Meanwhile- Cut carrots and potatoes into bite-size pieces. I do 1 carrot and 1 small potato per person.
- 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.
- Place chicken thighs on top of veggies skin side up. (1 per person)
- Pour chicken broth over everything.
- Sprinkle with a little salt and pepper.
- 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.