Here’s my Italian mom’s chicken recipe–oh, so good comfort food! Try it and let us know what you think!
8 Boneless Skinless Chicken Thighs (can use thighs and legs with skin and bones if you prefer but I don’t)
3 Large Potatoes
One Large Onion
Extra Virgin Olive Oil
Preheat oven to 375 degrees.
Place chicken thighs in a 9×13 baking pan and drizzle lightly with olive oil. Set aside.
In a mixing bowl, prepare and add:
Cut potatoes in half, longways, then slice so that you have half-moon slices of potatoes about ½” thick.
Slice onion and separate into strips.
Add extra virgin olive oil and toss to coat the veggies.
Generously sprinkle the veggies in the mixing bowl with garlic salt.
Sprinkle lightly with black pepper.
Toss veggies again to distribute the seasonings.
Put contents of mixing bowl (veggies) on top of thighs, spreading out covering thighs.
Bake at 375 degrees for 35 minutes.
Open oven and push veggies to sides of thighs, turning veggies a bit. This leaves thighs exposed.
Bake an additional 30-45 minutes until done. Keep an eye on timing, depending on size of thighs. Chicken will be browned.