This is the second recipe in the easy weeknight meals series. Be sure to check out the first dish, Tex-Mex Casserole, if you haven’t already.
This recipe is so fast and easy, I couldn’t believe how nice the crispy skin was on the chicken. It required very little preparation (maybe 10 minutes?), so most of the time is just cook time that you can spend doing something else. Of course I wouldn’t share any recipes that aren’t good, but this one is truly excellent.
Crispy One Dish Chicken
Serves: 4 adults
Time: 10 minutes of preparation, 1.5 hours in oven
- 4 chicken leg quarters (Use the cuts of chicken that you prefer, but at least try to use skin-on chicken so it stays moist and crisps nicely)
- Salt and pepper, chile flakes (optional)
- 1 bunch basil (leaves whole, stems chopped)
- 2 big handfuls of tomatoes (halved if cherry, quartered if larger)
- 1 bulb garlic, broken into cloves (peel now if you don’t want to remove them from the peel after cooking/before eating)
- 2 handfuls new potatoes, scrubbed and quartered
- 1 can cannelini beans, drained and rinsed (optional)
- olive oil
- Preheat oven to 350 F (180 C)
- Place the quartered potatoes in a baking dish then sprinkle the beans, tomatoes, garlic, and basil over them. Drizzle olive oil and sprinkle salt, pepper, and optional chile flakes. Mix it up a bit to coat/evenly distribute. Salt and pepper the chicken and rub a little olive oil on the skin. Place the chicken on top of the potato mix.
- Place in oven, uncovered, for an hour and a half. After about an hour, check the chicken skin. If it isn’t crisping up you might want to turn the oven to convection for the last 30 minutes.
(The lighting was terrible, but the skin was crispy and everything was delicious!)
Serve with salad or baguette, if desired.
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