Easy Peasy Chicken Bake Recipe - Allrecipes.com
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Easy Peasy Chicken Bake

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr 5 mins

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 More Reviews

May 24, 2011

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 teaspoon and a half of spicy brown mustard. The taste was sensational! Just ta hint of mustard with the spice of thyme and all the other flavors made for a delicious meal. I live by myself and used six thighs, so I have two more meals out of this batch. I can't wait to eat them! This would be great to serve any company that I may have. Did I say this was delicious???

 
Nov 03, 2011

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, then add the veggies and bake it in the skillet. But like I said, the flavor was good and it was pretty easy to throw together.

 

5 Ratings

Mar 20, 2012

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.

 
Aug 02, 2011

Not bad, just ok.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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