I’ve had some readers ask how my meals roll out in real time. I almost always prep my meals in the late afternoon. Once my school age boy is home. While homework is being done. I do meal prep.
That means that most of my meals either go into the refrigerator after they’ve been prepped and the meal is completely ready for the oven, or sometimes I make the entire dish and put it in the refrigerator to wait until diner time. Then I simply reheat whatever I’ve prepared and plate the meal.
A lot of times this schedule is dictated by what we have going on in the evening, whether that’s cross-country ski practice, gym, or activities with family or friends. But I’ve found that the more I prep, the more likely we are to do dinner at home.
If I wait too late, get too tired, or the night gets along as time is always wont to do, I am much more inclined to say, “Yes, let’s get takeout and call it good.” If my meal is ready to go from the refrigerator to the oven, like below, I am 99.9% more likely to head home to eat!
One of the major bonuses of The Scramble is that Aviva gives you all of the steps you need to prep and make your meal ahead. This meal was an especially delicious one, and I will definitely be making these spice-rubbed chicken Thighs again! Thanks to The Scramble for really getting our family meal-time figured out!!!
I hope you readers enjoy this meal as much as we did!
1/2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. paprika
1 tsp. dried oregano
2 tsp. chili powder
3 lbs. bone-in chicken thighs
Preheat the oven to 425 degrees. Spray a large baking sheet with nonstick cooking spray. (I used a 9 x 9 glass casserole pan because I halved this recipe.)
In a small bowl, combine all the ingredients except the chicken. Sprinkle and rub the spices all over the chicken. (Start preparing the sweet potato fries now, if you are serving them.) Put the chicken on the baking sheet, skin side up, and bake them for 30 minutes until the skin is dark and crispy. Serve immediately or refrigerate for up to 3 days.
Homemade Sweet Potato Fries Ingredients
2 medium sweet potatoes
2 Tbsp. vegetable or peanut oil
1/4 tsp. salt
1/4 tsp. chili powder (optional)
1/4 tsp. garlic powder (optional)
1/2 cup ketchup, or use barbecue sauce, for serving (optional)
Preheat the oven to 425 degrees. Slice the sweet potatoes the long way, making thin, long strips (no need to peel them). In a medium bowl, toss them with the oil, salt, and chili powder and/or garlic powder. Bake them in a single layer on a baking sheet for 25 – 30 minutes, turning once, until they are lightly browned. For a crisper texture, broil them for 2 – 3 minutes before serving them. Serve them with ketchup or barbecue sauce, if desired.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.