Baked Chicken Thighs

baked chicken thighs

This is a super easy way to cook vegetables and chicken and yields leftovers for the rest of the week which is always a nice bonus. I’m sure this would work well with whatever vegetable you prefer so feel free to mix it up:

baked chicken thighs

You’ll need:

  • 8 chicken thighs
  • 6 carrots cubed
  • 4 cups chopped celery
  • 1 cup of sliced mushrooms
  • 3 cups sliced fingerling potatoes
  • 2 cloves of minced garlic
  • 3 cups of chicken broth
  • 1/2 cup of dry red wine

To Make:

Place vegetables in a casserole dish and add broth and wine. On top of the vegetables and broth, place the chicken thighs with the skin facing up. Bake at 350 degrees for 2 hours.

We ate the savory leftover vegetables and broth like soup for lunch the next day and used the leftover chicken for sandwiches!


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