This is my blog’s first guest post and I am super excited to feature friend and fellow-foodie–Michelle! She is a master in the kitchen, preparing delectable dishes with healthy options. So, without further adieu…
I’m so excited to be doing my first ever blog post for my dear friend, Tara–and on one of my favorite topics, FOOD!
I love making delicious and healthy dinners for my family. Since it’s a grey, damp winter day I’m pulling out one of my old standbys and a family rated “keeper”. Shout out to one of my best friends, Stella, for passing this one along after one of our long doggie walks. My great dane, Skye, LOVES, Stella’s chocolate lab, George…but that romance could be it’s own blog, especially since this is our second generation of a Great Dane/Chocolate Lab connection over the years.
Even better–there are just a few ingredients needed for this recipe and cleanup is easy with just one skillet pan. Dinner is ready in a little over 1 hour (including prep). Perfect for those crazy weeknights after getting home from work, having to run the kids around, get the dog walked, etc….or it’s a nice, easy Sunday dinner to kick off the week.
From the Can’t Cook Book by Jessica Seinfeld (yep…Jerry’s wife).
1 Yellow Onion (I like Vidalia)
1/2 cup of water
5 Medium Yukon Gold potatoes (about 1 ¼ lbs.) sliced into ¼ inch-thick rounds
1 tbsp. extra-virgin olive oil (I splurge here and use Wegman’s Basting Oil w/Garlic & Herbs for extra flavor)
2 tbsp. fresh rosemary leaves (about 2 sprigs)
1 ½ tsp. kosher salt, divided (I swap this out and use Secolari’s Black Truffle Sea Salt—“the bomb!”)
¾ tsp. black pepper, divided
1 tbsp. ground coriander (or more to taste)
4 small bone-in, skin-on chicken thighs (about 1 ¼ lbs. total)
4 chicken drumsticks (about 1 lbs. total)
michelle’s musings: For my Staub skillet size, I use 3 potatoes, 1 onion, ¼ cup water and 8 chicken thighs.
1). Heat the oven (with the oven rack in the low position) to 425.
2). Scatter onions over the bottom of a large, oven-proof skillet. Add water. Lay the potatoes over the onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes along with 1 tsp. salt and ¼ tsp. pepper.
3). Combine the coriander with the remaining salt and pepper.
4). Rub spices into both sides of the chicken pieces. Lay chicken skin side up, over the potatoes. Roast until chicken is cooked through and potatoes are tender, about 1 hour.
Nutrition Information (courtesy of My Fitness Pal):
1 Serving: 483 calories, 24 fat (g), 6 saturated fat (g), 137 cholesterol (mg), 865 sodium (mg), 30 carbs (g), 34 protein (g)
Veggie Side Suggestion: On the flip side, we have a very health conscientious college age daughter, and she loves veggies! For a quick side, I’ll throw what I have handy on a separate pan to roast while this is cooking. For example, asparagus with cherry tomatoes & red onion tossed in some more of the Wegman’s basting olive oil is a fav!