Easy Peasy Chicken Bake

4
teffymae 0

"This was something I discovered in my never-ending quest to find simple, one-pan recipes that serve a nice balance of protein and savory vegetables. I tend to keep cooked grains around that I just reheat and serve it over. Barley is my favorite, but it also goes well with quinoa, rice, couscous, etc. The sauce is delectable. I like to add in a splash of red wine vinegar to the marinade, as I feel it really brings the flavors to life. Enjoy!"

Ingredients

1 h 5 m {{adjustedServings}} servings 241 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Mix together the garlic, shallots, white wine, chicken broth, red wine vinegar, mustard seed, salt, black pepper, and fresh thyme in a bowl, and set aside.
  3. Place the chicken thighs into the prepared baking dish, and scatter the potatoes, mushrooms, and peas around the dish. Pour the liquid mixture over the chicken and vegetables, lifting the thighs slightly to allow the flavors to spread through the whole dish.
  4. Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and an instant-read meat thermometer inserted into the center of a thigh reads at least 165 degrees F (75 degrees C), about 40 minutes. Allow dish to stand for 5 to 10 minutes before serving.

Footnotes

  • Cook's Note
  • If you're particularly enterprising and more organized than myself, I'm sure the chicken would benefit from being marinated in advance. Three-ounce meat servings may be smaller than some individuals are used to, so you may want to use larger pieces of meat for a larger appetite if so inclined.
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Reviews

4
  1. 5 Ratings

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This was most excellent. I had no wine or red wine vinegar so I used extra chicken broth and cider vinegar respectively. I also didn't have any mustard seed, so I just squirted in about a teaspo...

The flavor of this was actually really good. However, I baked it covered in tin foil, so the chicken came out kind of gray-ish. Next time I'm going to brown it first in a cast iron skillet, th...

This was ok. The flavor of the chicken was good. However the potatos need to be cut smaller than 1" square because they did not good through.