Baked Chicken Thighs with Vegetables
Baked chicken thighs with vegetables take about 50 minutes start to finish. It's delicious and so easy to have a great meal.
Servings 4 servings
Calories 372kcal
Ingredients
- 4 chicken thighs , bone in, skin on, 5 to 6 oz. ea. (trimmed of excess fat)
- 2 tbsp olive oil , for browning the thighs
- garlic powder
- salt and pepper
- 5 medium sized carrots , peeled and cut into approx. 1/2" strips, 3" long
- 3 celery stalks , washed and cut into 1/2" pieces
- 10 or 12 large button mushrooms , washed and cut in half
- 2 small onions , sliced into half moons
- 1 cup vegetable broth (Better than Bouillon seasoned vegetable base is a good one, prepare according to label directions)
Instructions
- Preheat oven to 350°
- Chop all the vegetables and place in a large baking pan or casserole that's been sprayed with non-stick spray
- Sprinkle the vegetables with salt and pepper, then pour in the vegetable broth, and place in the preheated oven for 15 mins.
- Meanwhile, season the chicken generously with salt, pepper and garlic powder on all sides
- Using a large skillet on high heat, add the olive oil and bring up to 350°
- Place the thighs in the skillet, skin side down for 3 minutes until nicely browned, turn and brown the other side 2 to 3 minutes.
- Add the chicken thighs to the baking pan after the vegetables have baked for 15 mins. and bake an additional 20 to 25 minutes, or until the chicken has reached 160° F internal temperature.
- (Strain the broth off into a pan if you are going to make a gravy)
- Serve hot
Notes
- To make gravy, use 2 cups of vegetable broth. Strain it from the vegetables when the dish is done baking and place the broth in a saucepan. Make a slurry of 4 tablespoons of flour and 1/2 cup of water, mixing until the flour is dissolved. Place the saucepan on the stovetop on medium high temperature and add the slurry. Bring to a boil to thicken. Taste and add seasonings as desired.
Nutrition
Calories: 372kcal