13 June 2015

(Serves 4)

Who doesn’t like an entire meal made in one pot or pan or skillet… you get my drift. This is one of those fabulous meals! Just a few simple ingredients put together to be transformed into a flavorful feast with minimal clean up. On top of all these perks, the oven warms up the kitchen and perfumes the house with the fragrance of spices and bacon! You can also enjoy being able to sit and relax while dinner is cooking in the oven.

For this particular evening I wanted my carrots loaded with butter so I went ahead and made Caramelized Butter Carrots but that is a recipe for next time for those butter lovers out there. Now, if you wanted your starch, vegetable and protein all together then just treat the carrots like the potatoes and make the carrots and potatoes in any ratio you like. Also if you wanted to be healthy and reduce or omit the bacon, feel free to substitute the bacon fat with olive oil. But then again, do you really want to do that? Enjoy and have a Happy Father's Everyone!

2 1/2 lbs chicken thighs or other chicken pieces

1. In a mixing bowl, mix all seasoning together and toss in the chicken pieces, coating well and set aside.

1 tsp salt

1/4 tsp black pepper

1 tbsp oregano, dry

1 tbsp paprika

2 1/2 lb russet potatoes cut into 2 in cubes

2. In a different mixing bowl, mix all seasoning together and toss in the potatoes, coating well and set aside.

1 tsp salt

1/2 tsp black pepper

1 tbsp oregano, dry

6 oz bacon cut into 1 in pieces

3. On medium low heat, render the fat from the bacon in a cast iron skillet until the bacon is crisp (about 15 minutes).

4. Leaving about 1/2 tbsp bacon fat in the skillet, remove the bacon with a slotted spoon and set aside.

5. Turn to medium high heat and toss in the potatoes cooking for about 5 minutes to slight brown the outside of the pieces.

1/2 lb onion cut into large dices (about 1/2 a large onion)

6. Turn off heat, toss the onions with the potatoes, even out the layer and then sprinkle on the reserved bacon.

7.  Place chicken pieces in a single layer on top of the potato mix.

8. Preheat the oven to 375F and place the skillet on the center rack cooking for about 60 minutes until the chicken is cooked and potatoes are tender.

9. Check the chicken after 30 minutes and cover the skillet loosely with foil if the chicken is browning too quickly.

Parsley, minced (optional)

10. Remove from oven and sprinkle with parsley prior to serving.

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