DINNER- Day 11: Skillet Layered Roasted Potatoes & Chicken
This is a tasty and complete meal, all cooked in 1 skillet so you can save time and cut out the hassle of dishes.
Prep Time: 15-20 minutes
Cook Time: 1 Hour
• 1 Yellow Onion
• 1/2 cup water
• 2-3 Yukon Gold Potatoes
• 1 Tablespoon Olive Oil
• 2 Tablespoons Fresh Rosemary Leaves (2 Sprigs)
• 1.5 tsp. sea salt
• 3/4 tsp. ground black pepper
• 1 Tablespoon Coriander
• 4 small, bone-in chicken thighs (1.25 lbs)
• 4 Chicken Drumsticks (1 lb.)
1.) Heat the oven to 425F. Then begin your layering.
Layer 1: Thinly slice a yellow onion, and cover an oven-safe skillet with layers of the slices. Pour a half cup of water over the onion.
Layer 2: Wash and slice 2 potatoes (with skins) into ¼ inch slices. Layer them over the onions. Drizzle with oil.
Layer 3: Cover potatoes & onions with 2 sprigs of fresh rosemary, pulled from the stem. Add 14 grinds of both salt and pepper.
2.) In a bowl, put a tablespoon of coriander and about 24 grinds of salt and pepper. Add 4 chicken thighs (1 and 1/4 lbs). Rub the spices all over the chicken with your fingers.
3.) Lay the chicken skin side up, over the potatoes.
4.) Roast the skillet at 425F for about an hour, until potatoes are tender and chicken is no longer pink