Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • salt and pepper to season
  • 6 chicken thighs (with bone and skin)
  • 4 carrots (sliced)
  • 4 red potatoes (sliced)
  • 1 onion (sliced)
  • 1/2 cup chicken broth
  • 1 Tablespoon Better than Bouillon (or other bouillon)
  • 1 teaspoon crushed garlic
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons butter

Instruction

  • Preheat oven to 400 degrees.
  • Add olive oil to a large frying pan and heat to medium high.
  • Sprinkle salt and pepper over your chicken thighs and add to the hot frying pan.
  • Brown on both sides (about 4-5 minutes each side).
  • Meanwhile spray a large baking dish with cooking spray.
  • Add your onions, carrots and potatoes to make an even layer of vegetables.
  • Chop your butter into small pieces and sprinkle over the vegetables.
  • Place your browned chicken breasts over the vegetables.
  • Mix your chicken broth, bouillon, garlic, sage, salt and pepper in a bowl.
  • Pour over chicken and vegetables.
  • Cook for 1 hour or until the vegetables are tender and the meat is cooked.
  • Enjoy.