We’ve been feeling pretty lazy this week cooking-wise so we’ve been making quick, mindless, easy-peasey meals.
One night this week we cooked baked bone-in chicken thighs, sauteed rainbow chard, and some roasted potatoes (potatoes aren’t 100% Paleo but they are still a whole food and I was thinking 80/20 rule, plus we’ve been pretty active lately so I felt like I needed more carbs).
The chicken is air chilled and raised without antibiotics or hormones from Whole Foods. That doesn’t necessarily mean they were pastured chickens though – which is a big difference.
I love bone-in chicken (and other meats) because they are CHEAP and I think tastier than a boring chicken breast. Bleh. Plus anyone can cook this and not screw it up since it is so juicy. Anyway, on to the recipe and the savings…
1.5 lbs bone-in chicken thighs
1 TBS Oregano
1 TBS Basil
1 TBS Garlic powder
I forgot to take a picture so thanks to Mr. Google I found one to share:
1 TBS Coconut oil
1 TBS Grass-fed Butter (second best is Organic and if you have to, conventional)
1/2 Medium Red Onion, chopped
1 Head Organic Rainbow Chard, chopped – be sure to cut the stalks off first and slice thinly. Cut any thick stalks where the leaves are
1 tsp Nutmeg
4-5 large Organic gold potatoes (you don’t have to buy organic potatoes, I just found them cheaper than the conventional ones, so why the heck not), cleaned and cut in bite sized pieces
Cajun Creole Seasoning (or whatever else you have on hand, I just didn’t want the potatoes to taste like the chicken, so I chose something really different. Cajun Creole has paprika, onions, garlic, black pepper, chile pepper, allspice, thyme, cloves, mace, red pepper, and bay leaf)
Again not totally Paleo, but close enough, I’m not going to stress about eating everything Paleo 100% of the time because I know I am still eating whole foods and I feel happy and healthy.
- Pre-heat oven to 350. Place defrosted chicken thighs in shallow glass baking dish. Pat dry with paper towel or dish towel. Drizzle with olive oil and sprinkle with oregano, basil, garlic powder and a little salt. Cover with aluminum foil and bake for 30 minutes. Uncover for the final 20 minutes or so to get the skin nice and crispy.
- Once potatoes are prepped, toss them in another shallow glass baking dish and drizzle with olive oil, sprinkle with seasoning of your choice. Pop ’em in the oven with the chicken.
- Meanwhile, heat a medium sauce pan to medium high heat and melt coconut oil and butter (don’t let the oil smoke). Add chopped onion and saute, stirring occasionally until soft. Add in rainbow chard stalks first, stir a few times and then add the leaves. Sprinkle with nutmeg and salt and saute, stirring occasionally until wilted (this takes 3 minutes or so). Cover and remove from heat.
That’s it! Once the chicken is golden brown and potatoes are soft, remove from oven and serve.
This looked so good and I was hungry so I forgot to take a picture until I was practically finished. Oops! Here you go:
I almost forgot the savings!
$6.95 for 3 lbs of bone-in chicken thighs/2 = $3.75
$1.97 for 1 head rainbow chard = $1.97
$4.99 for bag of potatoes/2 (roughly) = $2.49
Assuming you have all the other staples on hand, this meal comes in at under $10, or $8.21. Plenty of food for a family of three or four!
One more note…
If you are going to buy organic, spend the extra cash on organic leafy greens since when grown conventionally they are heavily treated with pesticides and have a big surface area to pick all the bad stuff up. Plus, I don’t think they are that much more expensive than the conventional version anyway.
Does that sound easy to make? Any questions? Please comment below!