Rosemary Lemon Chicken and Potatoes

Rosemary Lemon Chicken and Potatoes

Rosemary Lemon Chicken and Potatoes is a one dish meal that checks off all the boxes. Delicious? Check! Simple to make? Check! Inexpensive? Check! Easy to clean up? Check! I just cooked up some steam in the bag broccoli to make this a complete meal.

When I make this, I use small new potatoes, because I just need to wash them and not peel or slice them. If you aren’t using new potatoes, add about 5 minutes to your prep time.

Servings: 4
Time:  Prep: 10 minutes; Cook: 50 minutes Dinner in about an hour
Hardware:  measuring cups, a microwave safe dish, a cutting board and knives, a small bowl, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), tongs, a thermometer

 Ingredients:

• 4 chicken thighs
• ¾ pound (12 oz) potatoes
• ½ pound (8 oz) onion
• 2 lemons
• 3 or 4 sprigs of fresh rosemary or 2 teaspoons dried
• ½ teaspoon of olive  oil
• Salt & pepper

1.  Pre-heat the oven to 375˚.
2. Slice the onion into rings. Wash the potatoes. If you are not using baby potatoes, peel them and cut them into chunks. Slice one of the lemons. Slice the other lemon in half and juice it. Set aside.
3. Sprinkle both sides of the chicken with salt and pepper. Be generous.
4. Heat the olive oil in the skillet on medium high. When the skillet is hot, add the chicken skin side down. Cook for 6-8 minutes or until the skin is crispy. Turn the chicken with tongs and cook for 6 more minutes.
5. While the chicken is crisping, place the potatoes in the microwave safe dish and zap on high for 5 minutes. This ensures that the potatoes don’t take longer in the oven than the chicken does.
6. Nestle the onions, sliced lemon and par cooked potatoes around the chicken. Sprinkle on the dried rosemary or throw the sprigs of rosemary on top of the thighs. Pour lemon juice over everything and generously salt and pepper the whole dish.
7. Place the skillet in the oven for 30-35 minutes or until the thermometer reads 165 ˚F  when inserted into the meatiest thigh.
8. Allow the chicken to rest for 5 minutes before serving. 

Taco Skillet

Taco Skillet

Most of my recipes are simple, nothing complicated. I believe that most people just want to make something quick and tasty for dinner. That is what I try to provide. This Taco Skillet only requires one pan and is easy and kid friendly. Maybe next time I’ll do something fancy. Or maybe the time after that.

Here are the tweaks: We were out of elbow macaroni, so I used ditalini. It worked out fine. You can use any small tubular pasta. You can control the heat by the type of Ro-Tel that you choose. If you want no heat at all, try Ro-Tel Mild. Ro-Tel Original is a little spicy. Chipotle, Serrano, and the aptly named Hot are much spicier. I use 2 packets of taco seasoning because I like bold flavors. That is up to you. In order to save time, you can buy diced onions and peppers in the produce section. You can also buy them frozen. If you don’t eat red meat, you could substitute ground chicken or turkey.

Servings: 6-8
Time:  Prep: 10 minutes, Cook: 20 minutes; Dinner in 30ish minutes
Hardware:  Measuring spoons and cups, a cutting board and a knife, a deep skillet with a lid, a colander, a can opener, a wooden spoon

Ingredients: 

• 1 pound of ground beef
• 2 ounces (¼ cup) bell pepper
• 2 ounces (¼ cup) onion
• 8 ounces ( 1 cup) uncooked elbow macaroni
• 1 can (10 ounces) Ro-Tel Tomatoes & Green Chilies
• 1¼ cup water (maybe more)
• 1¼ cup milk
• 1 packet of taco seasoning or 2 tablespoons of your own
• 8 ounces (1 cup) shredded cheddar cheese
• Optional: taco sauce, hot sauce, sour cream, pickled jalapeños, chopped tomatoes, roasted bell peppers

1. Dice the onions and green peppers. Cook them in the skillet with the ground beef over medium high. Crumble the beef while it is cooking. When it is cooked through, drain the beef mixture.
2. Return the beef to the deep skillet. Add the pasta, the Ro-Tel (do not drain), water, milk and seasonings to the skillet. Stir. Make sure the pasta is submerged. You may need to add a little more water or milk. However, you are not making soup. You just want the liquid to completely cover the pasta.
3. Cover the skillet with the lid and bring to a low boil. Cook the pasta according to the package directions, stirring once or twice, just enough to keep everything from sticking.
4. When the pasta is tender, usually after 10-11 minutes, stir in the cheese and remove the skillet from the heat.
5. Serve warm with any toppings that you would regularly put on a taco. This is really good as leftovers!