Homemade meal on green plate | chicken thigh and roasted vegetables recipes
Read time: 4 min

It’s date night tonight, but your bank account is running low and there’s no room in the budget for dinner at a fancy restaurant. Is it possible to wow your sweetie with a budget-friendly, home cooked meal? It sure is! Whether your date night is for you and your boo or just a fun way to treat yourself to some fine dining, you’re going to enjoy this roasted chicken, veggie, and potato dinner—all for under $10 per serving. 

Sweet onion & mustard chicken with hasselback potatoes and roasted veggies

Makes four servings.
Nutritional information per serving:
404 Calories | 15g Protein | 19.2g Fat | 45g Carbohydrates | 5.7g Fiber
Total for the meal: $9.81

Note: Prices may vary depending on your supermarket, geographic location, and your overall pantry supply.

Hasselback potatoes

  • 2 medium russet potatoes
  • 2 tablespoons extra-virgin olive oil 
  • 1 tablespoon melted butter
  • 4 teaspoons Parmesan cheese 
  • 2 teaspoons minced garlic
  • 4 teaspoons Italian seasoning (optional)
  • 4 chopsticks (optional)
  1. Preheat the oven to 450°F. 
  2. Rinse the potatoes well and pat dry. Set aside.
  3. In a medium bowl, combine the following ingredients for the garlic potato sauce: olive oil, melted butter, Italian seasoning, parmesan cheese, and minced garlic.
  4. Set potatoes lengthwise on a cutting board. Place two chopsticks along the length of each potato. With a knife, carefully create ¼ inch slits down each potato. Do NOT slice all the way down; try to leave about ¼ inch of the base of each potato; the chopsticks should prevent you from slicing all the way down.
  5. Carefully rub the garlic sauce along the outer skin and into the slits of each potato. 
  6. Place the potatoes in a lightly greased pan and bake in the oven for approximately one hour, until tender. While the potatoes are baking, prepare your chicken.

Roasted sweet onion & mustard chicken thighs

  • 4 bone-in chicken thighs (boneless will work, too)
  • Marinade
    • 1 medium tomato
    • 1 medium onion
    • 2 tablespoons yellow mustard
    • ½ teaspoon black pepper
    • 1 teaspoon minced garlic
    • Cooking oil spray
  1. Dice the tomatoes and onions into ¼ inch cubes. Place the onion and tomato cubes in a medium-sized bowl. Gently stir in the mustard, black pepper, garlic, and four sprays of cooking oil in a medium-sized bowl.
  2. (Optional) Puncture chicken thighs with a knife to absorb the marinade flavoring. 
  3. Massage the sweet onion-mustard marinade both in and outside of the chicken skin until each thigh is well-coated. 
  4. Place thighs in a greased pan and bake at 450°F for about 40 minutes for bone-in thighs, or for 18–20 minutes for boneless. Either way, the internal temperature of the chicken should reach 165°F. While the chicken is baking, prepare your veggies.

Roasted seasonal veggies

  • 1 10-ounce bag (or 1 ½ cups) fresh green beans
  • 1 medium summer squash
  • Cooking spray
  • ½ teaspoon salt
  • ½ teaspoon pepper

Note: You can use whatever veggies are in season in your area at the time of cooking.

  1. Gently rinse the green beans and squash, and pat them dry. 
  2. Cut the stems off the ends of the green beans and slice the summer squash into ¼ inch slices. 
  3. Lightly coat the veggies with cooking spray, salt, and pepper. 
  4. Place the cut-up veggies onto a greased baking sheet and roast them at 450° F for about 10-12 minutes, or until they begin to lightly caramelize (turn brown). 

Allow all the dishes to cool down for at least five minutes. Plate and serve. Bon appétit!

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