I know some of my friends work best with precise instructions, but I do cook on the fly many days--but that is because I have been taught by many great chefs in my life too. This is a dinner that is hard to ruin--of course, the carrots and potatoes may be mush by the end, but what's the harm? Not any!
I needed to get out the door in 15 minutes. sprayed my cast iron pan with some Pam. I put in two chicken breasts, and 4 chicken thighs, bone in, skin on--straight from the package. I rinsed whatever whole potatoes I had in my fridge--maybe 11 by the count (small to medium), threw them in, I rinsed and didn't peel 3 carrots, cut in large chunks, put them in the open areas after chicken and potatoes. I took all the leftover garlics I had (about 5) and took off the skins and tossed them in.
Now to season:
What I had and used, but honestly, salt and pepper work just fine.
--about 4 generous shakes of Worchestershire sauce across everything--you want some of the shakes to hit especially the meat.
--The same generous shakes of some Soy Sauce
--I put in maybe 1/4 cup of some leftover white wine--not needed!
--I sliced up a lemon and squeezed the juice over it and then threw in the slices
--I have some "herbs de Provence" that I shook over everything, some garlic salt, pepper, and I did the same with some Smoky Paprika. Just a dusting over everything.
--I used less than a tablespoon of butter (not needed) to cut into little cubes to dot over the entire dish.
All took 15 minutes. I put in a 350 Convection Roast and set bake time for 1 hour (the time I had to go for a walk).
Got back and bam. Dinner. Delish. The sauce was so good to put over everything!
Looks gorgeous! I have a similar fast food recipe with the same chicken and potatoes, but adding basil, lots of garlic and cherry tomatoes. Hard to ruin, very tasty, and all in one pot!
Funny thing...I was reading it fast as if I was you getting it ready before heading out hahaha