Chicken Thighs with Veggies
Add a green salad, crusty bread from The Baker & The Cakemaker, and a crisp white wine like Torrontes from Wise Villa or Viognier from Fawnridge or Lone Buffalo Winery.
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- 1 bottle Fil-Fil Herbal Lemon Marinade
- 6 boneless, skinless chicken thighs
- Mushrooms, potatoes, onions & sweet peppers, chunked, enough to cover the bottom of the pan in a thick layer.
- Marinate the chicken thighs for at least an hour in 1/4 bottle Fil-Fil Herbal Lemon Marinade. Coat the bottom of a glass baking dish lightly with olive oil. Cover the bottom of the dish with a thick layer of vegetables. Place the chicken thighs on top. Drizzle more marinade generously over the chicken and vegetables. Bake at 375° for 45 minutes. Turn chicken over and coat with more marinade for extra flavor. Bake an additional 15 minutes or until chicken and veggies are done.
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