For this meal, I used a whole chicken, because I raise meat birds throughout the year and this is how they are! If you don’t have many to feed, just use the cooked chicken for an entirely different meal or on a salad! It’s a huge time saver to have some chicken cooked and waiting for you to use!
Also, I think recipes are simply suggestions! Sometimes they are good starting points when learning to cook but it’s fun to improvise and use what you have on hand. I’d love to hear of your variations!
1 whole chicken (mine was 5#, which is ridiculous. use what you can get or have)
4 medium sized Zucchini (use 2 if cooking for less people), cut into pieces 3 TBS unsalted butter 4 cloves fresh garlic, minced 2 tsp fresh rosemary, chopped 1/2 cup fresh oregano, chopped salt and pepper
Instructions: Heat the oven to 350 degrees F. Heat the iron skillet over medium heat, add the butter. When the butter is melted, add in the garlic, rosemary and oregano. Stir those around and add the chicken parts. Cook chicken for about 4-5 minutes on each side to brown well. Add the zucchini pieces and work them down between the chicken parts to get to the skillet. Add salt and pepper to the chicken and zucchini. Cover and cook in the over for 30 minutes or until chicken is cooked through. Remove lid and cook 15 more minutes or until browned to your liking.
Serves 4-6 people, maybe with leftovers. If you have boys… forget the leftovers!
FOR 1 POUND BONELESS CHICKEN AND 2 ZUCCHINI: (30 minute meal)
After browning the chicken on both sides, remove from skillet. Add the zucchini and saute for 3-4 minutes. Return the chicken to the skillet for a few minutes, be sure it’s cooked through. Serves about 4.
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