Chicken is such a versatile and cost-effective source of protein. And it’s easy to cook. Got a 9×13 pan? Got 30-60 minutes? Got some chicken pieces? You’ve got supper. Let’s go!
Place chicken (if you are using bone-in, place bone side down) in the pan. Chop up an assortment of veggies and place around chicken. Cover with foil and bake for about an hour (about 30-40 minutes if you are using boneless).
Throw a pot of rice on and dinner is served
Chop up four potatoes into bite size pieces. In large bowl, mix a quarter cup of olive oil with a tsp each of rosemary, thyme, garlic and pepper. Stir well.
Toss chicken until coated. Place in pan. Toss potatoes in remaining mixture and arrange around the chicken. Cover with foil and bake for about an hour.
Boneless pieces work best for this one, but you can use bone-in in a pinch. Boil a few cups of your favourite pasta until tender. Drain and arrange in the pan.
While the pasta is cooking, place breadcrumbs on a plate. In a separate dish either beat an egg or put about a half cup of milk. Dip chicken in the wet mixture and then press the breadcrumbs on top.
Place on top of pasta. Cover with a jar of marinara sauce and top with grated mozzarella cheese. Cover with foil and cook for about 45 minutes, or until chicken is cooked through and sauce is bubbly.
Back to the salad dressing aisle! Place chicken pieces in pan and cover with Caesar dressing. Cover and bake for 45-50 minutes. Serve on a bed of lettuce or over rice to catch the sauce.