1Cut up raw veggies – put in bottom of 9×13 (or appropriate size) pyrex dish
2Place chicken on top of veggies – Sprinkle dry seasonings generously over top
3Cover with foil – Place in oven at 400 degrees – Cook about 30-40 minutes – Remove foil
4Mix can of Mushroom Soup with a can of water and as much minced garlic as you like to taste. Stir – pour over chicken – then rinse can out with about 1/2-3/4 can more water and pour that over chicken…. Cook roughly another 30 minutes – uncovered – remove quickly from pan unto a plate (there is ‘grease’ that comes off the meat) – use the base for gravy.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
When you're craving Fall comforts, cook up this quick and easy weeknight dinner. This simple chicken dish is perfect for easing into fall and comes together in one pan. The thighs will finish cooking in the apple mixture, ensuring maximum flavor.
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.