People often ask what my most-used kitchen tool is (a high-speed blender). But if you were to ask my mom that same question 30 years ago, I am sure she would have pointed to her Pyrex baking dish.
When I was growing up, probably 75 percent of my meals were made in that thing. Baked fish. Baked chicken. Baked pasta. Casseroles.
Now that I’m a mom, I understand the appeal. Baked stuff is easy!
But I’ve learned a few lessons during the past 40 years, improving significantly upon Mom’s version.
First, I use dark meat chicken with the bone in. This widens the window of cooking time forgiveness, so if someone is running late, dinner is still juicy.
Upgrading from white wine to vermouth also is a great flavor-booster. Lastly, I start the chicken with just enough of a saute to get a tasty, golden crust. But if you really can’t make that happen, don’t be shy about just loading up that glass baking dish and popping it into the oven.
Best Baked Weeknight Chicken
Start to finish: 75 minutes; Servings: 4
Ingredients
8 bone-in chicken thighs, skin removed
Kosher salt and ground black pepper
2 tablespoons olive oil, divided
2 teaspoons herbes de Provence (or dried thyme and oregano mixed)
20 cloves garlic, peeled and lightly smashed
3 shallots, thinly sliced
¼ cup lemon juice
¼ cup dry vermouth
Directions
Heat the over to 350 degrees. Season the chicken with salt and pepper. In a large, Dutch oven over medium-high, heat 1 tablespoon of the oil. Working in batches, briefly brown the chicken thighs on both sides, 6 to 7 minutes, transferring them to a plate as you work.
In a small bowl, toss together the herbes de Provence, garlic, shallots and remaining tablespoon of olive oil. Add salt and pepper.
Once all the chicken has browned, return it to the pot off the heat. Arrange the chicken in a single, but tight layer. Spoon the shallot and garlic mixture around the chicken. Pour the lemon juice and vermouth evenly around the chicken. Cover the pot and bake for 15 minutes. Uncover and bake for another 15 to 25 minutes, or until the chicken reaches 175 F.
Nutrition per serving: 290 calories; 110 calories from fat; 13 g fat (2.5 g saturated; 0 g trans fats); 130 mg cholesterol; 380 mg sodium; 10 g carbohydrate; 1 g fiber; 2 g sugar; 29 g protein.
