I seem to struggle lately with things to write about on Fridays. I think my brain is just done by the end of the week, and starting to prepare for the weekend. This week is no different- I have a few ideas for posts floating around in my head but nothing that is ready to actually be typed out coherently.
Luckily, I have had a recipe that I’ve considered sharing for some time now, so today seems like the perfect opportunity. As Michele noted yesterday, she has recipe heartbreak while I have recipe self-doubt. I made this chicken thigh recipe on a few weeks ago, and actually remembered to take pictures so I would have the option share it on the blog.
This is one of those recipes that I have been making for months, without really thinking of it as a “recipe”. It’s an easy meal to throw together, and only involves one dish. Another bonus is that it makes about 4 servings so I always have leftovers for lunch the next day.
This can be made with bone-in or boneless chicken thighs, but the cooking time will need to be modified if you are using bone-in. You can also use any kind of potatoes, but it works best if they are cut into small cubes so they get soft enough.
I think my favorite part about this meal is that you can throw it together, put it in the oven to cook, and not have to worry about it (besides adding the broccoli halfway). I usually relax and enjoy a glass of wine while it’s cooking, and I suggest you do the same!
- 4 boneless chicken thighs
- 1 bag baby potatoes
- 1-2 head of broccoli
- 2 tbsp olive oil
- spices- garlic, basil, thyme, oregano
- salt and pepper
- Preheat oven to 375. Wash the potatoes and cut them into small cubes. Place in a 9 x 12 baking pan and coat with olive oil (you can also spray the pan with oil to make sure nothing sticks). Add the chicken to the pan. Sprinkle with spices of choice and cover with foil. Cook for 20 minutes, then add broccoli. Sprinkle everything with salt and pepper. Cook everything for another 20 minutes, uncovered.
Do you like making one-dish meals that you don’t need to attend to while they cook?
Do you suffer from any recipe-related emotions?
I’m linking up with Jill for Fitness Friday!