Baked Chicken Thighs with potatoes

Ingredients

• Chicken thighs 10-12
• 4 large idaho potatoes
• 1 cup of baby carrots
• 1/4 cup of tomato puree
• 1 package of dry knorr onion soup
• Goya adobo seasoning
• Crushed red pepper

Preparation

1. Place chicken thighs in two different medium sized casseroles (one can be saved for tomorrow in the fridge after seasoning)
2. Season thighs with Adobo seasoning on both sides
3. With skin side up equally spread the tomato puree over each thigh
4. Pour dry contents of the onion soup over each thigh
5. Cut the potatoes into small pieces and place alongside the chicken along with the carrots
6. Sprinkle crushed red pepper over the whole thing (I use this a lot)
7. Cover with foil paper and bake for 45 minutes on 375
8. Remove foil paper and bake an additional 15 minutes on 415 or until chicken and potatoes golden
9. Serve with salad or rice

Experience

This is another dish that brings me back home to my mother's cooking.  She used to make chicken thighs like this all the time!  It's super easy to make and allows you plenty of do nothing time while it bakes.  I served it with salad and sourdough bread toasted with extra virgin olive oil.  Great together!  Summer also loved the chicken so it's kid friendly! 

Thank you for sharing