I needed a dinner on the fly. So I threw together what turned out to be a super easy, one pot meal. I took 3 chicken thighs, 1 quartered onion, baby carrots, frozen fingerling potatoes w/ skin on and put them in a gallon ziplock bag. I seasoned it all with some Mesquite Chicken Seasoning and tossed in about 2 tablespoons of canola oil. Poured it all in a cast iron skillet and baked at 375 for 30-45 minutes.

You've got your meat, veggie, and starch all in one browned to perfection skillet. It was wonderful and easy. I will definitely whip this up again. Try your own variation but remember the oil is the trick to this roasted goodness. Enjoy!