A tray of pre-seasoned chicken from the grocery store makes for a quick, no-fuss, weeknight meal. It's appeal is in it's simplicity rather than inspiring flavor. However, a few tweaks makes this meal both simpler and inspiring. All in one skillet.
1 cast-iron skillet
3 tablespoons olive oil
1 broccoli crown, cut into florets
2 pre-seasoned, bone-in chicken quarters (lemon pepper worked well for me)
lemon juice, to taste
Preheat oven to 475. Add olive oil to skillet, then toss florets in oil. Nestle chicken quarters among broccoli, skin side up. Add 2 liberal squirts of lemon juice over the whole pan, or more if you really want a lemony flavor. Roast 30-45 minutes in center of oven or until done and chicken is browned on top. Let sit 5 minutes before serving.
Serves 2. To double recipe, make another skillet and cook both skillets next to each other in oven.
1 cast-iron skillet
3 tablespoons olive oil
1 broccoli crown, cut into florets
2 pre-seasoned, bone-in chicken quarters (lemon pepper worked well for me)
lemon juice, to taste
Preheat oven to 475. Add olive oil to skillet, then toss florets in oil. Nestle chicken quarters among broccoli, skin side up. Add 2 liberal squirts of lemon juice over the whole pan, or more if you really want a lemony flavor. Roast 30-45 minutes in center of oven or until done and chicken is browned on top. Let sit 5 minutes before serving.
Serves 2. To double recipe, make another skillet and cook both skillets next to each other in oven.
