This is named after my husband’s family as they make a version of this. There is no meal so satisfying that is also so easy! It’s also naturally gluten free, as there are no bread products in this meal.
This is my go-to meal on worknights. The prep is minimal (seasoning chicken thighs, cutting potatoes). You can always make the prep more intense by making your own salad, but I buy pre-bagged salad. In one hour, the meal is done and it’s very homey. I can do most of the work on the food while my infant is in a bouncy chair in the kitchen, and within 10-15 minutes, he’s back in my arms, so it’s good for when he’s somewhat fussy, too. This is also a good meal for getting your kids and spouse to help. The children can help season the chicken. They can toss the potatoes with the olive oil and seasonings. They can measure out the rice and water. They can toss the salad and help you taste for seasonings. Older kids can actually do the seasonings on the salad themselves. Also, the recipe is easy to double, or adjust serving sizes. Lastly, my kids are exceedingly picky, and this is one of the few meals they’ll eat!
CHICKEN IGGY MEAL
To feed a family of 4 (two adults, two children):
Six, skin-on, bone-in chicken thighs.
1/4 cup dried parsley
6 medium red potatoes, skin on
One onion roughly chopped
¼ cup dried parsley
1 cup of uncooked white rice
1 bag of mixed salad greens
Apple Cider Vinegar
Preheat oven to 400 degrees, preheat grill for 5 minutes with flames on high.
Season the chicken liberally with salt and pepper on both sides. Sprinkle 1/4 cup dried parsley over both sides and press into chicken. Grill, skin side down on indirect heat with low flames for 45 minutes until done (check with thermometer—should be 170). I do not flip the chicken at all. (chicken should not be directly over flames, if it is, flip chicken halfway through cooking).
Meanwhile, cut potatoes in half lengthwise, then cut those halves again, lengthwise. You should have four quarters of a potato. Then slice ½ inch slices across the quarters, down the length. Toss in 9×13 baking dish with about 2 tbsp olive oil, salt, pepper and ¼ cup dried parsley plus chopped onion. Bake in oven until chicken is done—about 40 minutes. Can cook longer if you want them more brown.
While potatoes are cooking, add 1 cup of white rice to 2 qt Pyrex casserole dish. Add 14 ounces of water. Cover and cook in microwave using rice setting, or for 20 minutes. You can also cook rice on stovetop if you are accustomed to that. I find the microwave method to be super easy, doesn’t heat up the kitchen, and it cooks in it’s own serving dish!
Toss Salad with a drizzle of olive oil and apple cider vinegar, a dash of seasoned salt and garlic powder to taste. Start with small amounts, toss salad, then taste. Add seasoning/vinegar until it tastes the way you like it. My rule of thumb for my husband is to season it perfectly, then add a touch more vinegar!
Serve each adult two chicken thighs, and each child one. On each plate, add a serving of salad, rice and potatoes with a small spoon of mayonnaise. To eat, dip your fork in a little mayonnaise, get some rice on the fork with a piece of chicken, eat that and follow with salad. Alternate rice with potatoes and chicken. The salad helps your mouth feel clean between bites of food, and something about eating it in that order makes me seriously happy. I know the mayo thing is weird. That’s what makes this Chicken Iggy, as that’s how my husband’s dad serves it.
Just thinking about that dinner makes me want to make it tonight!