Autumn Pan Delicious Chicken Skillet
I'm all about the leftovers these days! I'm not used to feeding my other half too, to be completely honest. Typically he fends for himself in the "lunch department. However, all of a sudden it's, Nic...what's for lunch?" UHUH! Not only does this dinner feed the family, we usually have some extra to wrap up. It's super easy to prep and only one dish. However best of all you can typically use most veggies that are on their last legs. Carrots, celery, onions, garlic...etc.
Serves - 4
-3 tablespoon Olive Oil, good quality
-8 chicken thighs, skin in tact
-1 teaspoon paprika
-1 teaspoon Goya adobe seasoning
-1/4 teaspoon pepper
-1cup chicken broth, beef broth or veggie broth (optional)
-8 garlic cloves, peeled
-1 small yellow onion cut into chunks
-4 celery stalks cut into sticks
-6-8 small yellow potatoes halved
1.) Preheat the oven to 400 degrees and season chicken both sides with spices.
2.) In a large skillet heat oil over medium-heat and arrange chicken thighs skin side down. Cook about 8 minutes per side and then remove and set aside.
3.) Add the veggies to the skillet and cook for about 5 minutes until tender. Add the broth to the skillet if using and place the chicken on top of the veggies. Simmer until reduces till half.
4.) Place the pan in the oven to cook for about 20-30 minutes more OR until it is cooked through.
-measuring cups and teaspoons
- large oven-proof skillet
-large resealable bag
- measuring spoons
- oven mitts