Easy marinara chicken for too-tired-to-cook days

Even on days when I have more time than energy to put a meal on the table, it is temping to call Mike and have him bring home some fast food for dinner. However, I can help overcome those “I just don’t want to,” days with a few easy recipes made from key ingredients on hand in my pantry and freezer.

This baked chicken recipe is barely even a recipe but it has saved my tired butt on many occasions. With that in mind I want to make sure you also have this idea in your back pocket for your too-tired-to-cook days.

Grab a baking pan and preheat your oven to 375 F. Then slice an onion into 1/4 inch rings, I like red for their bite or yellow for yellow for their sweetness. The size doesn’t make a huge difference, other than you don’t want more than a single layer in the bottom of your baking pan. The onions and the chicken trade flavor with each other while they cook. In theory, you might consider discarding the onion after cooking to remove some of the fat that will melt away from the chicken on to the onions. I don’t have numbers to back up the theory, and I like the flavor, so I keep the onions. (If you don’t have an onion just spray the bottom of the pan with a bit of non-stick spray or brush on some cooking oil.)

Next, set the chicken thighs or drumsticks, on top of the onions and season the meat generously with cracked black pepper and a light dusting of Kosher salt.

We are nearly done! Finally take your favorite pasta or marinara sauce, really go for the flavor not the size of the jar, and blop a scoop over each piece of chicken. I usually use about a cup for the entire pan of chicken, this is less than what is in the jar, leaving enough to make pizza later in the week. If you have seriously picky eaters to content with, leave a piece or two plain.

Now, slide your pan into the oven, rinse the cutting board, and let the chicken do its thing for 30 minutes for small legs, up to 50 minutes for large thighs. You’ll know it is done when the internal temperature reaches 165 F. Let the meat rest while someone else sets the table – seriously, delegate that task! You can put it on a platter to serve, but let’s be real, I just made it all fancy to increase the temptation factor, normally the baking pan goes from the oven to the table to cut down on the dishes. I do like a fresh garnish over the chicken. Slice up a few leaves parsley, basil, chives, or even a touch of mint. It gives the chicken that pop of healthy color and fresh aroma that really gets mouths watering.

I like to serve baked chicken with marinara over brown rice, whole wheat pasta, or rustic roasted vegetables and mix in the extra sauce and juicy onions. Rice is the best for a can’t-deal dinner, you can get it going in the rice cooker before you start the chicken and it will just hang out until you are ready to eat. Add a side of microwave steamed vegetables, a salad (from a bag tossed in 30 seconds!), and (if you are feeling sassy) a glass of bold red wine. Now, sit back, take the compliments, and enjoy the product of your well-intentioned, albeit begrudging, effort.

Bone-in vs. boneless, skinless chicken: I prefer bone-in and skin-on chicken for this recipe, it keeps the meat moist and creates a bolder flavor when they combine with the marinara sauce. However, substituting boneless,skinless chicken thighs reduces the calories and shaves 2/3 of the total fat from every 4-ounce serving. They also cook faster. You choose the option that is best for you.

“Why kosher salt?” Frankly, because iodized table salt tastes like old pool water, and I don’t want that flavor in my food. But, don’t take my word for it! If you have never done a side-by-side tasting of different salts I strongly encourage you to give several a try. Just a grain or two on your tongue will be enough to get the full extent of the flavors. You can decide for yourself which tastes you prefer.

“Which pasta sauce should I choose?” As you can see, I used my own homemade sauce, it is made with roasted tomatoes, garlic, onions, bell peppers, celery, basil and a touch of olive oil. When the tomatoes come in later this summer I’ll circle back and show you the recipe – it is soooo easy. It is also easy to simmer a can of crushed tomatoes with some minced garlic, diced celery, grated carrots and bell peppers, then puree the sauce smooth. This stove top method is a terrific way to sneak new vegetables flavors into your picky eaters. From the store, I like a brand called Rising Moon Organics, I find it in the natural food section at Fred Meyer (a Kroger store). If you have a favorite please share in the comments below. There are so many pasta sauce options, I know others would love to hear about the good ones.

Baked Chicken with Marinara

Baked chicken comes out tender and juicy with coating of veggie-packed marinara sauce. An easy chicken recipe, great for a weeknight when you want a bit more pizzaz with minimal effort. Serve with brown rice, whole wheat pasta or rustic roasted vegetables.

Prep time: 10 mins. Cook time: 50 mins. Total: time 1 hour.

Serves: 6

Ingredients:

1 onion, red or yellow, sliced into 1/4-inch rings

1 1/2 pounds chicken thighs or legs, bone-in, skin-on

3/4 teaspoon black pepper

1/8 teaspoon kosher salt

1 cup (8 ounces) marinara pasta sauce

optional: fresh herbs for garnish

Pre-heat the oven to 375 F. Cover the bottom of a 13×9 glass or ceramic baking pan with a layer of onion slices. Place the chicken over the onions and sprinkle generously with pepper followed by a few small pinches of salt. Spoon a dollop of marinara over each piece of chicken.

Bake chicken in the preheated oven for 30-50 minutes until the thickest portions have reached an internal temperature of 165 degrees. Remove from the oven to rest for 10 minutes before serving.

Serving size: 4 ounces. Calories: 240. Fat: 14 grams. Carbohydrates: 4.8 grams. Sugar: 1 gram. Sodium: 550 milligrams. Fiber: 1 gram. Protein: 23 grams. Weight Watchers Points Plus: 6

Reduce the calories in this recipe by substituting boneless, skinless chicken thighs. Nutrition adjustments: calories: 150. Fat: 5 grams. Points Plus: 4 per 4-ounce serving.

Rose McAvoy blogs at Light for Life at www.heraldnet.com/lightforlife and also at halfhersize.com. Email her at rose@halfhersize.com or find her on Twitter at www.twitter.com/halfhersize.