Chicken in a hurry – the name says it all. This is the perfect chicken dish for a busy weeknight, but good enough for a fancy weekend meal. Sweet and tangy, super easy and inexpensive!
- 6 chicken thighs with skin and bones
- 2 cups chicken broth
- 500ml french onion soup mix (1 packet)
- 1/2 cup brown sugar packed
- 1/3 cup tomato sauce
- 1 tbsp parsley chopped, for garnish
Preheat the oven to 180 C degrees.
Arrange the chicken thighs in a large 9×13-inch baking dish or a roaster.
Pour the chicken broth over the thighs. Sprinkle the onion soup mix and brown sugar evenly over each thigh then squeeze ketchup over each thigh. If you don’t have a squeeze ketchup bottle, spoon about 1/2 tbsp of ketchup over each thigh.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 10 to 15 minutes or until the skin is crispy and chicken is cooked through. Bone-in thighs should reach an internal temperature of 90 C degrees when they are done.
Garnish with parsley and serve over rice or mashed potatoes.
Baking time may vary depending on how many chicken thighs are in the pan or whether or not you’re using skinless and boneless vs bone-in with skin.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.