There are two especially great things about this recipe, which is based on one that I spotted in People awhile back (I tore the page out and carried it around in my purse for weeks because it looked so good that I didn’t want to forget to make it):
1) It requires about ten minutes of hands-on work and exactly one pot’s worth of cleanup, making it great for busy weeknights;
2) It costs about $12 (and easily feeds 4). And that’s only if you go for the fancy, organic chicken.
1 yellow onion
1/2 cup water
4-6 Yukon Gold potatoes
1 package (about 4) skin-on chicken thighs (skinless are pictured here because that’s what my store had, but skin-on would be better)
1 package (about 4) skin-on chicken drumsticks
Optional: Summer savory seasoning
Start by thinly slicing your onion and cutting your potatoes into 1/4″ rounds.
Scatter the sliced onion over the bottom of a large ovenproof skillet, then pour over the water. Arrange the potato slices on top, and season with garlic powder, season salt, salt, and pepper. Drizzle over a little olive oil.
Arrange the chicken over the top of the potatoes and season with more garlic powder and season salt (and a little summer savory, if using).
Bake at 425F for about an hour, or until the chicken is cooked through and the potatoes are tender.
Ba da da da!!! So easy.
(This is so good that I actually woke up this morning thinking about it, and am eating the leftovers for breakfast as I type. This eating-entrees-for-breakfast-instead-of-cereal thing is a weird habit that I developed in L.A. – Francesca often found me sitting in the kitchen at 7:30AM with a bowl of Progresso and a sandwich – but as weird habits go, I suppose it’s not such a bad one, because it means that I can eat things like this chicken all day long.)