An easy meal for any night of the week is one that goes together quickly and cooks all in one pan. This easy chicken meal is my go to when I’m done with the week and I want a delicious meal.
Ingredients. All from the Collingswood Farmers’ Market.
Chicken parts (I used two chicken breasts and three chicken thighs on the bone) enough to feed your crowd. Vegetables. This week I had some leeks that needed to be used (but an onion would be fine), some carrots that were already chopped for lunches, the last bunch of asparagus from Les Viereck with a little left from Springdale Farm, and a jar of marinated artichokes from Villa Barone
Place the chicken pieces on a baking sheet that is covered with foil. Remember the dull side of the foil up keeps things from sticking. Toss the vegetables cut into similarly sized pieces into a boil. Squeeze lemon and drizzle olive oil over the vegetables and the chicken (I spray the olive oil). Dot the chicken with Hillacres Pride unsalted butter. Spread the vegetables evenly around the chicken. Sprinkle the whole pan, lightly, with salt. Put into a 350 degree (F) oven and bake for 60 to 75 minutes depending on how crisp you like your chicken skin.
When the chicken is done (juices run clear, skin is crisp) place the chicken on a platter and out the roasted vegetables on another platter. Any of your favorite vegetables will do.
My husband walked through the back door after a long week and the table was set and with a quick side salad, the meal was done.
“What are we having,” he asked as he came in.
“Baked chicken with vegetables”.
Some classical music on the Sonos. Great end to a tiresome week. And, as we sat down, the sun came out for the first time in what seems like forever. That’s good!
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