What's For Dinner

So because of my work schedule I generally only cook one meal per week. It will generally last me into the weekend as I'm off on Thursday. But I'm always looking for something quick easy and, of course, delicious. So last week it was baked chicken with garlic smashed potatoes and corn. You can do this for almost any baked meat and I guarantee you will love it.

What you will need:
A baking dish
aluminum foil
chicken (wing or drumstick work best)
seasoning (whatever is in you cabinet)
rough cut vegetables like carrots celery onion (optional)
1 cup of milk
flour

Take your chicken and season it on both sides. Place your rough cut veggies into the baking dish with chicken cover tightly with foil, or lid if you have one. The chicken needs to sweat and you want to use those juices to make the gravy. Place covered pan into a preheated oven (about 325). Cook for 1hr to 1.5hr. Juices should run clear and internal temp. should be about 175 (180 by standard but it will get there trust me). Once chicken is done it's time to start plating up the food, but lets do the gravy first. Pour most the juice from the chicken into a warm skillet on med low heat. Pour the rest  into a dish with the milk then add to the skillet. Slowly add 1-2 tablespoon of flour to the mix and simmer until thick and your gravy is done. You can use more or less flour just remember its easier to add but once its in you can't take out.

Once gravy is done, try adding the chicken to the gravy and simmer for a few minutes while prepping the rest of dinner. Then you'll have smothered baked chicken for dinner.