Easy Chicken and veggies

My kids eat chicken most of the time.  This dish is made probably twice a month. It's super easy and takes about 30 minutes from getting the pans out to plate. The veggies listed below are what I had in the fridge that day, but I put more or different things in. Other good veggies are: kale, mushrooms, peppers, carrots, brussel sprouts, onion, the list could go on. Just pick a few you like and it'll be great. The same goes with the potatoes. We eat potatoes very infrequently, but they beef up the veggies a little bit and give it a nice texture. When I put the veggies and potatoes into the skillet, I just keep chopping and adding until I think I have enough for however many people are here. That's why there aren't exact measurements.

The chicken I usually buy is chicken thighs because the kids seem to enjoy it better, but sometimes we do a pack of breasts and a pack of thighs.  If you get the combo of thighs and breasts, make sure you cut the breast pieces in half so they cook as evenly as the rest.  It's all about easy at this point.

 

Recipe:

For the Chicken:

Olive Oil or coconut oil

2 packs of chicken thighs (or one pack of thighs and other pack of breasts)

Salt

Pepper

Rosemary

Garlic pepper

For the veggies & potatoes:

Olive oil or coconut oil

2-3 garlic cloves

6-7 purple potatoes depending on the size

3 small white potatoes (or half a large Idaho potato)

3-4 Celery stalks

1 zucchini

Broccoli

Salt

Pepper

Rosemary leaves (just a sprinkle)

Shredded Parmesan cheese

**I used two pretty good sized skillets for both of these and lids too. 

**this took about 30 minutes from heating pans to on the table. 

**fed 3 adults and 3 children and still had leftovers

1. Heat one large skillet over medium heat. Put just enough olive oil in the pan to almost cover the bottom of the pan. 
2. Heat the other large skillet over medium heat and place enough olive oil in the pan to almost cover the bottom. 
3. Begin chopping veggies starting with the garlic and potatoes. 
4. After the oil is heated, place the chicken in it's designated skillet. Drizzle just a dab of oil on top of the chicken. 
5. Sprinkle the salt, pepper, rosemary (just a little) and garlic powder on top of the chicken. Cover and let cook on that side for about 5-7 minutes or you see the sides of the chicken begin to change white in color. 
6. Add the garlic to the other heated skillet. Stir for a moment (don't let it sit there and burn). Add the potatoes. Sprinkle salt and pepper. Stir. 
7. Continue chopping veggies.  Add each veggie to the skillet till you have enough to feed your crowd.
8. Sprinkle with little bits of salt, pepper, and rosemary. Cover and turn down the heat just a bit. Let cook till potatoes are soft. 
9. After the chicken has cooked on one side for 5-7 minutes, flip each piece for an additional 5-7 minutes. Cover the chicken again. When it is finished, let it rest for a minute before cutting so the juice stays in tack. 
10. Serve it up! I usually sprinkle just a tiny bit of Parmesan on the veggies and potatoes. 

Enjoy!