433. Hit 'n Run Traybaked Chicken (Save With Jamie, Page 100)
As mentioned in my previous post, I did most of the prep for this recipe in the morning, and put the finishing touches to it prior to putting it in the oven after work. It meant I was able to get dinner on the table at a decent time. There was not much to the prep......chop up four large tomatoes, two red onions, a red & a yellow pepper, crush a few cloves of garlic in their skins to add whole, and of course prepare the chicken thighs. Had I bought them skinless & boneless there would have been nothing to do, but I'm too frugal to pay someone else to do the hard work for me. ;)
After work, I quickly added some picked thyme from the garden, a swig of balsamic vinegar and another of EVOO, and seasoned everything with smoked paprika, salt & pepper. I tossed it around and made sure the chicken ended up on top before popping it into the oven at 350 for an hour. In the meantime, I walked the dogs and when I returned, I put some corn on to boil and heated up the left over mashed potatoes. To me, a meal is usually not complete without some starchy vegetable or pasta or rice or bread. Any of those would go well with this recipe.
All three of my kids were around at different stages in the cooking of this meal, and all three of them commented on how good it smelt. I honestly didn't think it was as flavourful as the other traybakes I've made, but it was OK. The veggies didn't cook down as much as I would have liked. Perhaps if I made it again I'd remove the chicken, once done, and put the veggies back in the oven for another half hour.
Cost-wise, here's the breakdown:
Chicken thighs: $5
Tomatoes: $1 (on reduced)
Onion & Garlic: $1
Seasonings & herbs: negligible
So a grand total of $9 for 4 portions, or $2.25 per portion. Not too bad for a meat dish!