Quick and Easy Crowd Pleasing Meal
Having a four month old leaves this mom short on time and creativity in the kitchen. This is a dinner that I can whip up in about an hour with very little hands on prep needed. It's as cheap as could be and pretty healthy too!
You'll need:
A sheet pan (optional wire rack)
Chicken thighs, bone in, skin on
Garlic salt
Olive oil
Bamboo skewer
Your favorite potatoes
Medium sized saucepan
Butter
Sour cream
Black pepper
Heat oven to 350
Lay chicken thighs out on sheet pan (on top of wire rack if you have one)
Sprinkle generously with garlic salt.
Poke holes all over potatoes with bamboo skewer. The holes don't need to be really deep.
Lather potatoes with olive oil and sprinkle with garlic salt.
Place potatoes on top rack in oven.
Place chicken pan on the rack below.
Set timer for one hour.
Check the skin of the chicken. If it's crispy and hard when you tap on it then chicken is done. Remove from oven and set aside.
With your oven mitt, squeeze a potato. If it yields easily then it's done. Remove them and set aside.
Boil saucepan of water with a big pinch of salt. I use sea salt, but you can use whatever you have on hand.
Take broccoli crown and pull apart or cut into smaller floweretts. I break them off from the base and then slice the base into bite sized pieces.
When water comes to rolling boil, toss the broccoli in.
Set timer for four minutes.
Test broccoli for doneness by stabbing with a fork. If the fork goes through easily, it's done.
Strain broccoli and plate your dinner.
Everything should bea perfect temperature at this point and the chicken well rested.
Top the potato with butter, sour cream, salt and pepper and enjoy your meal!
Leftover chicken is great as is, cold or warm. You can also make a chicken salad out of it or chop it up and add it to any dish you like!
Leftover baked potatoes are great for breakfast on a cold morning!
