Backpacking Dad’s Cheap Chicken Dinner

I’ve been doing some discount shopping recently. I like to see chicken parts on sale for 77 cents per pound, and 6-for-$1 corn on the cob. The other night, inspired by my cheap buys and a little move by the most recent Next Food Network Star Melissa I made what might be the easiest chicken dinner I’ve ever done.

First, the chicken: I had leg quarters that I divided into thighs and drumsticks because neither Emily nor I ever really want to eat an entire leg quarter at a sitting. Well, Emily doesn’t. I will. But not this time. I seasoned the chicken parts with salt-and-pepper then tossed them in a bag with some marinade I had in the fridge. Use whatever the hell marinade you want. Toss the chicken in oil and soy sauce or vinegar or barbecue sauce or whatever. It’s going to taste like chicken anyway.

Second, the corn. Um. I husked the corn.

Third, the Food Network greatness: I’ve already discovered the wonder of using my muffin tin for stuff, like eggs. And Melissa brought out this little dish of potatoes that she made in her muffin tin and I thought: Holy hell, that looks easy as all get out. I sliced some waxy potatoes about 1/4 inch thick, and tossed them in some oil and vinegar, salt and pepper, and some chopped onions, garlic, carrots, and peppers. Then I placed three slices in each of the muffin cups in the muffin tin, layered with the non-potato mixture they’d been tossed in. Melissa tops hers with cheese for potatoes au gratin, but I just wanted potatoes.

When the oven was pre-heated to 425 I put the chicken in a pan on the bottom rack next to the muffin tin, and put the corn directly onto the top rack. 30 minutes later I had dinner.

And the potatoes ruled.

This has been Part 2 in an infinite, unpredictable, series of food posts here on Backpacking Dad. I am not a chef. I’m not a good cook. But I have a camera and for some reason I want to take pictures of food at the moment.