Tonight's dinner is another budget meal. About the least expensive chicken you can purchase are the thighs. I actually stayed away from eating them because I thought it was all dark meat which personally I do not care for. It is dark meat but the flavor is and consistency is very different from the leg in my estimation.
I purchased about 2 pounds of bone-in chicken thighs, the tomatoes, asparagus; I had fresh marjoram and the other ingredients available to make this dish, including some butternut squash to make a side of butternut squash puree. A very colorful dish and packed with vegetables so I think I will nix doing a starch such as potato or rice. The cost of this dinner, excluding the butternut squash came out to $10.42. Feeds four people at a cost of $2.60 per person.
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 bone-in chicken thighs
- salt and pepper to taste
- granulated garlic to taste
- onion powder to taste
- 1 bunch asparagus - tough ends removed
- 1/2 pint grape or cherry tomatoes - left whole
- 3-4 sprigs fresh marjoram or 1 tsp. dried
- Heat oven to 400° F.
- Season the chicken on both sides with salt, pepper, granulated garlic and onion powder.
- Heat the oil and butter in a large ovenproof skillet over medium-high heat.
- In batches, cook the chicken, skin-side down, until browned and crisp, 8 to 10 minutes. Turn the heat down to medium if the butter is getting too dark. Flip over and cook for another 2-3 minutes. Transfer to a plate.
- To the skillet, add the asparagus, tomatoes, and marjoram. Top with the chicken and roast until cooked through, 25 to 30 minutes.