I was in my mid-30s before I really learned how to cook. I taught myself by making a lot of mistakes and then I just kept making the things that tasted good. This means that, though I love trying new things, I do have a repertoire of tried-and-true recipes that I cook again and again and again, like hamburger stew, tuna casserole, chili, pot roast, chicken enchiladas and slow-cooker tacos. They’re not pushing any culinary envelopes but they are delicious and filling. Perhaps I’m boring but I don’t get tired of them and neither does my family (or maybe they’ve just been polite all these years).
One of my old standards is a one-dish dinner that I call That Chicken Thing. For the purposes of this article, let’s give it a more elegant name, such as Baked Autumn Chicken. Or maybe it ought to be called simply Baked Chicken, since this is a meal that can be adjusted to reflect any season. I usually use potatoes, carrots and onions — traditional fall vegetables — but I’ve also used sweet potatoes, cauliflower, peppers, marinated artichokes, cherry tomatoes, green beans, parsnips, butternut squash and summer squash. I’ve made it with rainbow carrots and fingerling potatoes. I’d be interested to try it with Brussels sprouts. (I have made it with broccoli. Don’t do that. The broccoli turns yellow and goes all mushy and smells weird.)
No matter what you put in it, the basic idea is the same: Bake everything together in one covered casserole dish until the chicken is falling off the bone and the vegetables are tender. While the chicken is cooking, the juices run off and infuse the vegetables with flavor. The chicken likewise absorbs some of the vegetable essence along with whatever herbs and spices you add. The result is a savory, hearty meal that leaves only one baking dish for cleanup. What could be nicer?
Don’t be put off by the fact that this is so easy, anyone could have thought of it. You are right. You probably already make some version of this dish. A sheet-pan chicken meal or chicken tray bake is very similar; just put all the components on a single tray and cook until done. My baked chicken is different in one important respect: It cooks with a cover, so all the moisture, and therefor all the flavor, stays inside. The vegetables don’t get the crispy, roasted edges that tray-baked veggies do, which I’ll admit is lovely. Instead, the veggies soak up all those good chicken juices and make you say “mmmm” when you put a forkful in your mouth.