3 1/2 - 4lbs.boneless chicken thighsuse skinless chicken for a lower fat and calorie meal
1/2tsp. paprikaor to taste
1/4 - 1/2tsp.garlic powder
1 1/2lbs. baby potatoeshalved
1yellow onionhalved top to bottom and sliced
1/2tsp. kosher salt, sea salt, or other coarse salt
1/2tsp.fresh or dried rosemary
Preheat the oven to 425 degrees. In a large heavy skillet, heat the oil over medium-high heat.
Meanwhile, put the flour into a shallow bowl and dredge each chicken thigh in the flour.
Add the thighs to the heated oil, skin side down (you will probably have to do this in 2 batches). Brown the chicken for about 3 minutes per side, and transfer it to a large baking dish.
Season the chicken with the paprika and garlic powder, then spread the potatoes, carrots, and onions around the chicken, pour ¼ cup of water over the vegetables, and season the chicken and vegetables with the salt and rosemary.
Bake the chicken for 45 minutes, stirring and basting the chicken and vegetables after about 30 minutes. Serve immediately.
Slow Cooker Directions:
The slow cooker version does not result in a crispy skin, but is still mighty tasty.) Brown the chicken in the skillet as directed. Add the chicken to the slow cooker along with all the other ingredients, including ¼ cup of water. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Use a slotted spoon to serve.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Halve the potatoes and store them submerged in water for up to 24 hours to prevent browning, slice the carrots, halve and slice the onion.Scramble Flavor Booster: Double the paprika and sprinkle some extra paprika and garlic powder on the potatoes.Tip: If you need even more motivation to eat your fruits and veggies, according to a 2012 study, happiness and good mental health are highest among individuals who consume 7 servings of fruit and vegetables daily.Nutritional Information Per Serving (% based upon daily values): Calories 559, Total Fat: 34g, 52.5%; Saturated Fat: 10g, 46%; Cholesterol: 167mg, 55.5%; Sodium: 318mg, 13%; Total Carbohydrate: 25g, 8.5%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 37gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!