Pan Roasted Chicken Thighs do most of their cooking in the oven. Just prep and bake!
Chicken is a favorite at our house. The whole family loves it, and even my picky son likes chicken cooked several different ways. It’s easy to cook, inexpensive and makes for great comfort food in the winter.
What’s not to love about crispy chicken? These chicken thighs and vegetables require minimal effort and while they are cooking in the oven, you can be helping your kids with their homework.
Let me confess that I can be a chicken hoarder. I have a large deep freezer, so this allows me to buy big family packs of chicken when it is on sale.
At any given time, you can find multiple packs of chicken quarters, chicken thighs and boneless, skinless chicken breasts in my freezer. When I am pressed for time, the thin-cut boneless breasts are very convenient, but my family really loves the more juicy dark meat, so thighs and legs are a big favorite.
This easy but elegant meal can be served with an arugula salad, but there are enough roasted vegetables that a nice crusty loaf of bread or some buttery rolls are all you need. Make sure you have something to soak up that delicious wine sauce with!
After enjoying this meal, my husband declared that the leftovers were better than the original dish. So this means that next time I will make a double batch.
They can be reheated in the microwave, but if you want crispier skin, the oven is the way to go. My family liked this meal so much that they do not mind having it twice in one week.
If you need a potluck dish, this is always a winner. I like to transfer the chicken and veggies to a disposable baking dish and cover it with foil. Then there are no worries about getting your pan back.
This is a nice complete meal to serve to your family. If you love chicken as much as we do, you’ll make it again and again!
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