I have a chicken dinner that is worthy of a Sunday supper, or even just a Monday night!
6 to 7 Chicken Thighs (bone in, skin on)
8 to 10 Carrots peeled and cut into large chunks
8 Russet potatoes peeled and cut into large chunks
1 Yellow Onion peeled and cut into large chunks
1 packet of Ranch seasoning
1 1/2 tsp black pepper
3 TBS Olive Oil
Lemon Pepper Seasoning
1. In a large bowl mix the carrots, onions, and potatoes with olive oil and ranch seasoning packet and black pepper. Toss to coat well. Pour into a 11x13 casserole dish.
2. In same bowl add chicken thighs. You can add in another tablespoon of olive oil if you would like but I found that just barely a drizzle was enough.
3. Sprinkle chicken seasoning and lemon pepper seasoning over chicken and toss in bowl to coat well. Place chicken on top of vegetables.
4. Bake in a 400* oven for an hour and a half. Turn down temp to 375* and bake for another 20 to 30 minutes.
This dinner was a HIT and let me tell you, the chicken was tasty and juicy! I have one picky eater, so I also made a side of Rice A Roni (chicken flavor) and served this with a salad. I normally do not make meals that need to be baked in the oven for that length of time during the summer but we in the midst of a Tropical Storm coming in and the cloudy skies kept it cooler than normal. Perfect time to cook a meal like this! This is definitely something to be cooked in the Autumn and Winter or cooler climates than we have in Texas for the summer.