Name: Budget Chicken And Potato Bake Under $10 Family Meal
Cook time: 1 h
Total time: 1 h
Ingredients: 1.5 lbs Bone-in, skin-on chicken thighs or drumsticks ($4.50); 2 lbs Russet or yellow potatoes, scrubbed and cubed ($1.50); 3 large carrots, peeled and sliced into rounds ($0.75); 1 large yellow onion, cut into wedges ($0.50); 3 tablespoons vegetable oil or melted lard ($0.30); 1 tablespoon dried oregano or Italian seasoning ($0.10); 1 teaspoon garlic powder ($0.10); Salt and black pepper to taste ($0.05); Optional: Fresh parsley for garnish ($0.20)

Ingredients

Scale

1.5 lbs Bone-in, skin-on chicken thighs or drumsticks ($4.50)
2 lbs Russet or yellow potatoes, scrubbed and cubed ($1.50)
3 large carrots, peeled and sliced into rounds ($0.75)
1 large yellow onion, cut into wedges ($0.50)
3 tablespoons vegetable oil or melted lard ($0.30)
1 tablespoon dried oregano or Italian seasoning ($0.10)
1 teaspoon garlic powder ($0.10)
Salt and black pepper to taste ($0.05)
Optional: Fresh parsley for garnish ($0.20)

Instructions

Preheat your oven to 425°F (220°C). This high temperature ensures the chicken skin gets crispy and the potatoes develop a golden-brown crust. Wash and peel your vegetables. Cut the potatoes into 1-inch cubes so they cook at the same rate as the chicken. Slice the carrots into half-inch rounds and cut the onion into thick wedges.
Place the chicken pieces, potatoes, carrots, and onions into a large mixing bowl. Drizzle the oil over everything. Sprinkle the dried oregano, garlic powder, salt, and pepper over the mixture. Use your hands or large spoons to toss everything thoroughly, ensuring every piece of chicken and vegetable is well-coated in oil and spices.
Spread the mixture onto a large rimmed baking sheet or into a 9×13 inch baking dish. Arrange the chicken pieces so they are skin-side up and spaced out. Tuck the potatoes and vegetables around the chicken in a single layer. Do not crowd the pan too much, or the vegetables will steam instead of roast.
Place the pan in the center rack of the oven. Bake for 40 to 45 minutes. Halfway through the cooking time, use a spatula to gently toss the potatoes and carrots to ensure even browning, but leave the chicken skin-side up. The meal is ready when the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove the pan from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute back into the chicken. Garnish with fresh parsley if you have it. Serve the chicken alongside a generous portion of the roasted vegetables, drizzling any leftover pan juices over the top for extra flavor.

Cook Time: 60 minutes