It’s often hard to cook something nice for just one or two people. This is simple and really delicious. My wife told me this one is a definite keeper and something quick and easy for a weeknight dinner.
ecipe for 1
Chicken Thigh or Breast
1 medium Potato, sliced into 1/4″ rounds
1/2 medium Onion, sliced into 1/4″ half moons
2 or 3 cloves garlic, smashed
1 T Olive or Avocado Oil
Salt and Pepper
Paprika
Italian Seasoning or Herbes du Provence
Preheat oven to 425F
If using bone-in, skin on chicken thigh, flip thigh over so it is skin side down and cut two slits on either side of the bone. This allows for faster and even cooking.
Season chicken with salt, pepper, and paprika.
In an oven safe skillet, heat oil then lay the potato slices down in an even layer. Top with the sliced onion and toss in the garlic. Once the potatoes begin to cook, toss a bit for a couple of minutes, the vegetables won’t be cooked but everything will be warmed through.
Add chicken and sprinkle herb mixture over.
Roast in oven for 25 – 30 minutes.
Serve.
