Savory baked chicken

0 likes 0 comments Recipe by Jeniffer Brubaker

2 chicken leg thigh quarters with skin and bones
Salt and pepper to taste
1 TBSP butter
3 cloves chopped garlic
1 cup fresh green beans
1/2 cup chopped carrots
1/2 cup chopped fennel
1 1/2 cups chopped kale or spinach
3/4 cup chicken broth
1/3 cup half and half
1/3 cup chopped sun-dried tomatoes
1 TBSP fresh minced oregano
1 TBSP fresh minced thyme
3 TBSP fresh sliced basil

Prep. Time → 20 min

Cook Time → 40 min

1. Sprinkle salt and pepper on chicken and then fry skin side down in large oven proof fry pan for about 5 minutes or until golden brown. Turn and fry an additional 3 minutes. Remove chicken and drain fat from pan.

2. Add butter to pan and then add vegetables (garlic through kale). Toss with melted butter while cooking about 3 minutes. Add chicken broth and scrape up any browned bits in the pan.

3. Add half and half and sun-dried tomatoes and cook for 30 seconds while stirring.

4. Place chicken over vegetables skin side up. Sprinkle herbs over all and bake in the oven at 375 F for 30 minutes or until chicken is done and registers 170 F internal temperature.

main courses, easy, low carb, one pot September 03, 2017 15:56

Author Jeniffer Brubaker

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Jeniffer Brubaker
“I love to cook and create my own dishes. I find it difficult to follow recipes, but I love to interact with them and use them as guidelines to create something unique and original. ”
Munich, Germany, United States