Baked Chicken Thighs in Seasoned Broth
Easy to make, yet complex in flavor and meant to be served over rice.
This is a low-carb recipe, unless you serve it over rice, which we typically do. Originally published in the Sugar Busters Cookbook in 2003, this dish was called Baked Chicken Supreme. If you conduct an Internet search of that recipe name, you'll find hundreds of them and the only thing they have in common is chicken. I think people use the word "Supreme" when they run out of ideas to name their dish, or maybe had none to begin with.
This recipe originally called for a full cut-up chicken. But since white meat and dark meat cook at different rates, we found using just chicken thighs works better - and tastes better, too. This can be assembled ahead of time, allowing the chicken to sit in the broth to marinate. Just take it out of the fridge at least an hour before popping it in the oven.
Baked Chicken Thighs in Seasoned Broth
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 14.5 oz can chicken broth (like, Swanson's)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp light soy sauce
- 1 tbsp Italian seasonings
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp powdered mustard (like, Coleman's)
- 1/4 tsp ground dried ginger
- 1/8 tsp seasoned salt (like, Morton's Season-All)
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 400°F.
- Place the chicken in a baking dish and season with the salt and pepper. Leave chicken skin side up.
- Combine all remaining ingredients in a mixing bowl, whisk well, and pour over the chicken. You want the liquid to cover about half to 2/3 of each piece of chicken leaving the skin exposed so it will cook up crispy and flavorful.
- Bake uncovered for 1-1/2 hours, and baste once or twice during cooking.
- Serve over rice with plenty of the delicious broth.
Notes
- If you choose to use chicken breast instead of thighs, reduce cooking time by 10-15 minutes.
