I really had to dig deep in the memory banks for this baked chicken thighs recipe, and I’m so glad that I did. It was delicious! I haven’t made it in years, and I came to realize there really isn’t much to this recipe at all. I was at my Dad’s last week and though he is limited on cooking gluten free ingredients and supplies, I am usually able to whip up most basic recipes. This really is an easy gluten free recipe. If you’d like to make it lower in calorie, substitute some of the butter or buttery spread for a bit of gluten-free chicken broth. Enjoy! Dad did!
An easy one dish gluten free chicken thigh recipe served buttery or flavored with olive oil.
- 1 package boneless, skinless chicken thigh fillets, cut in half
- 2 large carrots, peeled and cut into short slices
- 2 large Russet potatoes, peeled and cubed
- 1/3 cup yellow onion, thinly sliced
- 4 whole garlic cloves (crushed)
- 1/4 cup butter or buttery spread*
- 1 teaspoon flat leaf parsley, chopped
- Fine sea salt and pepper, to taste
- Preheat oven to 350°F.
- Butter or oil bottom of baking dish/pan.
- Add chicken thighs. (Cut them in equal sizes, if necessary.
- Assemble the potatoes, carrots and garlic around the chicken.
- Top with onion and then butter. Salt and pepper, to taste.
- Place in oven for about 50-55 minutes, or until potatoes are tender and you see no pink in chicken. Toss twice during baking, to baste the ingredients with the butter.
*Allergens will depend upon the type of butter or margarine you use.
I cubed my large potatoes in 16 pieces, each.