We’re always looking for quick and easy weeknight dinners that appeal to our preschooler as well as us. With this recipe, you cook the Spanish rice and chicken together, and then add black beans and corn to the same pan (though it’s easy to separate them out for picky eaters who like their food in separate piles). Add more piles of chopped avocado, shredded cheese, sour cream, and salsa, and you’ve got dinner.
This crispy, juicy chicken relies on a day-long brine in a cold salt water bath in order to keep the thigh meat juicy, and a relatively long cook time in a very hot oven to get the skin brown and crispy. Don’t give up if the skin isn’t brown at 40 minutes — keep cooking until it is.
This simple but delicious meal starts by browning the seasoned chicken thighs and then finishing them in the oven alongside roasting carrots, potatoes, and onions.
This is one of my favorite recipes. Arrange cubed onion and butternut squash on a baking sheet, and top with chicken thighs. Roast everything together, then blend the vegetables into the soup and add the chopped chicken meat.
The chicken juices and butternut add a delicious richness to the soup. I always double this recipe so that it makes dinner for several nights.