Cooking On A Budget: Mediterranean Roasted Chicken with Potatoes & Brussels Sprouts
Anyone else wishing the weekend were still here? I am 100% in favor of the 4-day work week. I personally think a 3-day work week would be better but we're not superhuman. Today continues our "Cooking on a Budget" series with an incredibly simple and easy roasted chicken recipe. Number one rule when it comes to saving money at the grocery store: meat costs a lot of money so go where the dollar signs are forgiving. Where chicken is concerned, dark meat will generally be cheaper than white meat. Chicken thighs are a fantastic substitute for chicken breasts when you want to save a few extra bucks. They're cheaper and they're a lot more moist. It's hard to dry out a chicken thigh whereas breasts are rarely cooked perfectly.
Another great way to save a buck is buy in bulk, even with spices. Legion of Spice helps out with that. Their spices blends come in about 4-ounce containers, which in spice measurements is a lot. You buy one and it lasts for a while, or at least it should. Don't be wasting good flavor! They sent us their "This Is Sparta" blend which is a Mediterranean rub and seasoning perfect for anything from chicken to potatoes and even pizza. I've fallen in love with the flavor of this blend. It's fresh and savory and unique. It also makes a nice crust on this roasted chicken recipe. Legion of Spice also carries Cajun and Jerk seasoning, both of which are looking pretty fantastic to me.
The cast-iron skillet makes almost a one-skillet meal. Since it calls for chicken thighs, the potatoes need to be cooked a bit beforehand. Chicken thighs cook much quicker than breasts so if you were to put the potatoes in at the same time as the Brussels Sprouts, they would be under-cooked and unpleasant. I highly recommend cooking them before including them with the rest of the dish. While they're roasting in the oven, you can prep the chicken. Prepare a baking sheet with tin foil for the potatoes and you won't have any extra dishes from a one-skillet meal.
MEDITERRANEAN ROASTED CHICKEN WITH POTATOES AND BRUSSELS SPROUTS
6-8 Skinless, Boneless Chicken Thighs
3 tbsp Olive Oil, divided
2 tbsp Legion of Spice This Is Sparta rub & seasoning
15-20 Brussels Sprouts, halved lengthwise
4 Red Potatoes, cut into 1-inch cubes
salt & pepper
1. Preheat the oven to 350 degrees.
2. Line a baking sheet with tin foil. Add potatoes and toss with one tablespoon of olive oil, salt and pepper. Bake 15-20 minutes. They should still be slightly under cooked. Remove from the oven.
3. Heat remaining olive oil in a cast-iron skillet over high heat. Sprinkle both sides of chicken thighs generously with Legion of Spice "This Is Sparta" rub and seasoning. Sear both sides of the chicken in the skillet until browned and crispy, about 2-3 minutes per side. Turn off heat and remove chicken to a plate.
4. Add Brussels Sprouts to the skillet as well as the potatoes. Mix together to spread the olive oil evenly. Place chicken thighs back in the skillet on top of the vegetables. Transfer to the oven and bake 15-20 minutes until the chicken and potatoes are cooked through and the sprouts are crispy at their edges. Serve.
Tell me in the comments how you save money at the grocery store. Have you tried any Legion of Spice seasoning blends? Which one would you like to taste?