A Quick Little Chicken Bake

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  • 7-8 boneless chicken thighs

  • ½ medium onion sliced

  • 4 thin cut pats of butter

  • 3-4 medium potatoes sliced into circles – not wedges

  • Few shakes of garlic powder

  • Few shakes of pepper

  • Few shakes of paprika

  • 1 small can of chicken broth/stock


  1. First thing you want to do is prep your meal. Peel and slice 1/2 of a medium onion and 3-4 medium potatoes and set aside on your cutting board.

  2. Preheat oven to 350′.

  3. Take out a baking pan (9×13) and lay the boneless chicken thighs out over the bottom of the pan.

  4. Pour the small can of chicken broth/stock over the chicken.

  5. Sprinkle over the chicken the pepper, salt, garlic powder and the onion slices.

  6. Add the 4 thin pats of butter over the chicken.

  7. Then make a single layer over the chicken with the potato slices.

  8. Cover pan with aluminum foil. Vent 6 small holes in top of foil using the point of a knife. Place pan in oven and cook for 2 hours.

  9. When the chicken is done place pan on hot plate or transfer to platter. Sprinkle top with paprikaand you are ready to serve.

  10. Enjoy!

Tips & Warnings:

  • Fifteen to twenty minutes before the oven goes off you will want to heat up the vegetable of your choice to have with you meal. A light salad will also go well with this meal too.

  • Store remaining portions in Tupperware to save and refrigerate for another day or freeze.
  • Do not throw juices away from pan…it makes a great start for a warm and homemade soup another day.

  • Remember to always use pot holders or oven mitts when removing hot pans from the oven.

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